Homemade Cornbread Stuffing Recipe with Sweet Potatoes, Cranberries and Pecans
Materials
- ¼ cup of unsalted butter
- ½ cup of sliced celery
- ½ cup of chopped sweet onion
- 2 cups of chicken broth
- ½ tsp. of salt
- 1 tsp. of ground sage
- 1 tsp. of onion powder
- 1 Tbsp. of parsley flakes
- 1 tsp. of thyme
- ½ tsp. of nutmeg
- ½ t of pepper
- 1 14 oz. bag of dried cornbread cubes - 6 cups of dry cube
Extras
- 1 large cooked sweet potatoes - cubed
- ½ cup of fresh cranberries
- ½ cup of chopped pecans
Instructions
- Using a large pot, melt the butter over medium-high heat.
- Add the celery, and onion. Cook until tender - about 5-7 minutes
- Stir in the chicken broth, and seasonings
- Add the remaining ingredients, and toss
- You can stuff your turkey with some of the stuffing and cook the turkey according to recipe directions with stuffing
- Or- Place in a covered baking dish, and bake for the last 30 minutes your bird is cooking at about 325 degrees
Notes
- An alternative is to put the stuffing to a slow cooker, and bake on low for 4 hours
- Optional - You can add any extra that you see fit - like, mushrooms, nuts, goat cheese, raisins, etc...