Feaston’s Cornbread Stuffing

Behold, our most radical stuffing. We thought it would be good to try something completely outside the bread cube, because what if we were missing something really awesome?

It has all of the parts of traditional stuffing — like — with crushed up cornbread — also like. So that should equal win, right? Sorta.

Cornbread, ain't nothing wrong with that.

You want to know how it tastes. In it’s own right, it tastes pretty good. Michelle and I both liked it a lot. But it was a little too out there for our rather traditional Thanksgiving dinner tastes. I mean, I can’t imagine putting cornbread stuffing on a leftover turkey sandwich.

The cornbread makes the stuffing a little sweeter. Also, the texture is finer, so you get a little more mush. This would NOT do well inside a turkey. Not even a little bit. So now that I think about it, if you cook stuffing separate, is it still stuffing? I digress.

So, the stuffing, er whatever:

  • 2 cups cornbread crumbs (we just made some Jiffy cornbread and crumbled it)
  • 4 Tbsp chopped onion
  • 4 Tbsp chopped celery
  • 1/4 pound butter
  • Salt and Pepper

First thing you want to do is have your cornbread made and cooled. A box of cornbread costs like $.79, so don’t worry if you have to throw some out. Or just eat the leftovers.

Then sautee your vegetables in the butter. Just enough to soften them. Then dump all of this, including the butter into the cornbread crumbs. Mix well and season with salt and pepper.

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