Cornbread Stuffing

As you might now, I was born and raised in the Northeast of Mexico. Thanksgiving isn’t a tradition where I come from but once I moved to Texas, I became obsessed with everything Thanksgiving: pumpkins, warm colors, food, mostly food!

Stuffing is one of my favorite side dishes; as soon as I start smelling the poultry seasoning and sage I know the feast is about to begin. This is a recipe inspired by the stuffing my mother in law Kathy makes. It is a Thanksgiving (and Christmas) must.

What you will need to make Cornbread Stuffing

Corn Meal

All purpose flour

Baking powder

Baking soda

Whole milk

Buttermilk

Eggs

Butter

Onion

Celery

Poultry seasoning

Dry Sage

Chicken Stock

Cooking Spray

Salt and pepper to taste

Helpful tips

Most chicken stocks have plenty of salt (unless you use low sodium) so I like to taste before I start seasoning and go from there.

This is great to make ahead of time. You can mix the stuffing the day before and keep it covered in the fridge until you are ready to bake it. The left overs also freeze great once cooked.

If you are warming up the stuffing, scatter a few tablespoon of stock on the top of the dressing and cover will foil. This will keep the dressing from drying out.

Other Fall recipes you might like

Pumpkin Cheescake Bars – Marisol Cooks

Pumpkin Spice Ice Cream Sandwiches – Marisol Cooks

Pumpkin Spice Butter – Marisol Cooks

Butternut Squash Mac and Cheese – Marisol Cooks

About

Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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