I was taught how to make Cornbread Stuffing by a lady from the South. She encouraged me to cut the vegetables larger than I was used to in order to give the stuffing a more rustic look and flavor. Thanksgiving wouldn’t be the same without it. Make the Cornbread at least one day in advance of your making the stuffing. It needs to dry out before it’s added to the vegetables. I actually make the cornbread weeks in advance as part of my planning strategy for cooking for a large crowd.
Ever since my daughter became a vegetarian, I stopped stuffing the turkey. I keep the stuffing vegan. If you do stuff your bird, remember to scrape out all the stuffing before putting away any leftovers. The stuffing cools off at a different rate than the turkey and bacteria could form.
Prep time: 20 minutes
Note: The bulk of the ingredients is too much to properly stir in one skillet. You can use two skillets at the same time or divide the recipe in half and prepare it twice in one skillet.
By November 2, 2014Published:
- 18 Servings
- 9x13x2 baking dish Cornbread
- 3 large onions peeled, cored, cut into one inch pieces
- 3 large Peppers (red,yellow,orange) rinsed, cored, cut into on einch pieces
- 5 large Celery Stalks washed and cut into one inch pieces
- 1 1/2 cups Vegetable Oil
- 2 ounces (2 boxes) Bell's Seasoning
- 2 large skillets
- 1 large mixing bowl
- Pour 3/4 cup oil into each skillet. Heat oil over medium flame. Place half the vegetables in each and sauté until the vegetables are crisp-tender. Remove from heat.
- Add half the cornbread to each skillet.ix well. Season with Bell's Seasoning to taste. Pour both skillets into large mixing bowl. Mix well. Taste. If you find the stuffing to dry, moisten it with a little vegetable broth (or chicken broth if you don't have vegetarians at your table). Pour stuffing into one or two large oven to table serving dishes and bake uncovered in 375° F. oven for 30 minutes or until the stuffing is crisp. Serve hot.