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Carlene’s Very Traditional Cornbread Stuffing
Carlene Kalokathis's Very Traditional Cornbread Stuffing, as included in this November 2023 Back Porch article.
1 ½ cups chopped celery
1 cup chopped onion
1/3 cup butter
8 inch-by-8 inch pan of cornbread, left out overnight, then crumbled
¼ cup chopped parsley
½ to 1 teaspoon dried sage (depending on your taste)
1 ½ teaspoons dried thyme
1 teaspoon salt
¼ teaspoon freshly ground pepper
2 eggs, beaten
¾ cup chicken broth
Butter an 8 inch-by-8-inch baking dish and preheat the oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the celery and onion, and sauté until the vegetables are soft, 8 to 10 minutes. Stir in the crumbled cornbread, then the parsley, sage, thyme, salt, pepper, and eggs. Add the chicken broth. Transfer to the buttered baking dish and bake for ½ hour.
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