Chef Daniel Thomas’ Famous Cornbread Stuffing

PRINT THIS RECIPE

INGREDIENTS

• 4 cups of cornbread – pre-cooked – crumbled (hack want to make healthier option 4 Cups of cubed Whole Grain Bread– Pre-toasted slightly)
• 2-1/2 cup chicken stock from utilizing chicken base (Must be chicken base) – slightly heated for the table.
• 1 medium size yellow onion – small diced
• 2 celery ribs – small diced
• 1 1/2 pinch of salt
• ½ teaspoon of poultry seasoning
• 3 pinches of black pepper
• 1 tablespoon of chopped fresh sage
• 2 eggs – beaten
• 1 tablespoon of grape seed oil

INSTRUCTIONS

• Pre-heat your oven to 365 degrees F.
• In a sauté pan on medium heat, add your grape seed oil.
• Add your celery first and stir. After 1 minute, add your onion and sage. Add a pinch of salt and a pinch of pepper. Stir occasionally.
• After 5 minutes, turn off the burner.
• In a bowl, add your bread, your beaten egg, sautéed celery, onion, poultry seasoning, and sage.
• Gradually add your warm chicken stock. Eyeball it with the last half cup of stock to make sure it does not get to soggy. Mix gently.
• In a greased casserole dish, add your mixture.
• Bake for 25-28 minutes.
• Enjoy!

PRINT THIS RECIPE

9.19.22 recipe recipes thanksgiving