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Fleta’s Cornbread Stuffing

Fleta Cazenave’s (my mom) traditional holiday stuffing. Made for Cooking Club tonight. Hosted by Bonita Malone (my sister).

Ingredients

  • 1/2 cup chopped bell pepper

  • 1/2 cup chopped celery

  • 1/2 cup chopped onion

  • 2 tbs butter

  • 1 tsp oregano

  • 1 tsp thyme

  • 2 tsp salt

  • Cornbread - completely cooled

  • 1 box Stuffing traditional stuffing (Do NOT use Stove Top or other seasoned stuffing)

  • Chicken broth - 2 cans,

  • Gibblets - boiled with salt, pepper, onion, celery, then chopped - optional

Directions

  1. Preheat oven to 350⁰. Grease 10x13 pan.

  2. Sauté vegetables in butter.

  3. Pour stuffing into 10x13 pan, crumble cornbread into stuffing. Add oregano, thyme and salt, (gibblets).

  4. Add chicken broth 1/4 cup at a time as you mix in with the stuffing mixture. The mixture will be moistened throughout.

  5. Taste for flavor.

  6. Bake 15 to 20 minutes.

Note: I use a separate bowl to mix everything before I put stuffing into the 9x13. If you only need half, omit the plain/traditional stuffing.