Description Edit

To make lactose-free, use unsalted margarine with no milk products added.

Ingredients Edit

Directions Edit

  1. Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces.
  2. Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every ten minutes.
  3. Remove cornbread cubes from the oven and cool to room temperature.
  4. Melt butter in pan; saute the celery and onion until soft.
  5. Stir in the thyme, sage, and parsley.
  6. Cool.
  7. Stir the cornbread and cooked onion-celery mixture together.
  8. Add egg and mix well.
  9. Add the stock or broth and mix lightly but thoroughly.
  10. Add salt and pepper to taste.
  11. Stuff the cavity of a turkey or bake the stuffing in a casserole dish.
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