As a child, we always went to my Granny’s house for Thanksgiving and Christmas. One of my most favorite parts of those meals was her cornbread stuffing.
I finally asked to come sit with her and learn how she made it. I copied down her recipe but, more importantly, I gained precious memories sitting with her. My granny has Alzheimer’s now so those times with her, learning from her and laughing with her will forever me mine.
I can’t share that moment with you. So I share a small taste of how she blessed our family. Her cornbread stuffing.
I start preparing to make her stuffing months in advance. It requires stale bread so, every time we use a loaf of bread, I save the end pieces and put them in a freezer gallon bag. So, that’s the first step. I also prepare one box of Jiffy cornbread. Both the bread (that has been kept in the freezer) and the cornbread need to be stale. So, I typically toast the bread and cook the cornbread 2 days before I will need it. Then, I leave it out to help the staleness.
Next, I rinse a bag of celery. Chop both the whole bag of celery and one whole onion.
If you’ve seen my Super Easy Roasted Turkey recipe, you saw some of my butter affinity. Here’s more of it. I mean, it’s Thanksgiving or Christmas. Your thighs expect butter. Anyway, I throw two sticks of butter in a very large skillet. Melt completely.
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Learn from my mistake. Buy a very large mixing bowl. I used the biggest one I had until realizing I needed more room. It makes a TON of stuffing. Dump two bags of Pepperidge Farm Cornbread Classic Stuffing in your bowl.
Your stuffing is ready to go in your turkey. (Find a Super Easy Roasted Turkey recipe here!) Enjoy!