HOW TO MAKE CORNBREAD STUFFING FROM SCRATCH RECIPES

Steps:

• Preheat the oven to 375F.
• Melt the butter on a non-stick frying pan over medium heat.
• Add the onion, celery, garlic and carrot and mix. Cover and cook, stirring occasionally, for 15 minutes.
• Put the crumbled cornbread and cooked onion mixture in a non-stick 9x13 baking dish, and stir to combine.
• Add the chicken broth to the cornbread mixture and stir to combine.
• Add salt and pepper to taste, and stir to combine.
• Smooth the top of the cornbread mixture with the back of a spoon.
• Put the cornbread stuffing mixture in the oven and bake for 35 minutes.
• Remove the cornbread stuffing from the oven, fluff with the fork and serve.

Steps:

• The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat. Meanwhile, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate bowl, whisk the buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, stirring until combined. Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly. Pour the batter into the hot skillet, smoothing the surface with a rubber spatula. Bake until golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet, then cut into 1-inch cubes.
• Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours. Transfer to a large bowl and toss to mix them up a bit.
• Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go and add salt carefully. If the mixture is not moist enough, add a bit more chicken broth. Stir in the parsley.
• Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving.