I normally serve bread stuffing at Thanksgiving, but I wanted to share another option this year. I made ton of these cornbread muffins for a large family get together and luckily had enough leftover for this cornbread stuffing. It is, for the most part, just like making bread stuffing. It doesn’t take many ingredients, but it is SO delicious. In fact, my husband said this is now his all time favorite stuffing. It has a little sweetness to it from the cornbread that makes it really yummy!
In a large saute pan, melt butter and saute onion and celery, until soft and translucent.
Add poultry seasoning and stir well.
Next, add cornbread and chicken stock, stir carefully to incorporate all ingredients, with out mashing the cornbread cubes too much.
Place in a greased 9×13″ casserole dish.
Bake for 45 minutes.
For browned crispy stuffing, bake uncovered. For slightly crispy stuffing, bake, covered with foil for 35 minutes, then remove foil and cook for the remaining 10 minutes. For soft and moist stuffing, bake, covered for the entire time.