This is it. The last part of this series. The real thing. The recipe and instructions on how to prepare this Cornbread Stuffing – Southern Style.
Then after this. I can finally move on to other things.
For those of you who hasn’t read Part 1 of this post. Please do. Because that is the very first step or process of this stuffing – cooking the chicken and making chicken stock.
And then there ‘s Part 2 – how to make the cornbread. The cornbread needed for this stuffing.
So here it is. Let’s get started.
So after you have cooked the chicken, gizzards and livers. Strained, cooled and skimmed the fat off the chicken stock. Cornbread ready. You are halfway through the cornbread stuffing process. Now you are ready to assemble everything you’ve done up to this point. Well almost.
Process #3: Making the stuffing
Then take out the same large pot you cooked the chicken in…
And bring the pot to a boil.
Cover and simmer chicken over medium heat for about 10 minutes.
Keep stirring until all liquid is absorbed.
Still moist. But not dry.
(I used two pans. An all purpose aluminum baking pan and a smaller square pan.)
Bake in the oven at 350°F for 50 – 60 minutes. Or until the top crust is golden brown.
I usually buy 4 to 5 cans.
I eat cranberry jelly in every bite with the cornbread stuffing.
Here’s the recipe…
Cornbread Stuffing – Southern Style
3 – 4 TBSPs. olive oil
8 – 16 ounces button mushrooms – thinly sliced.
1 large onion – thinly sliced
4 celery sticks, including leaves – finely chopped
10 – 12 cups chicken stock (start with 10 cups)
Seasonings and Spices:
2 tsp. seasoned salt (Lawry’s or McCormick)
2 tsps. dried chives
2 tsps. garlic powder
1 ½ tsps. dried basil
1 tsp. cayenne pepper
½ tsp. freshly ground black pepper
3 TBSPs. chicken base or 9 chicken bouillion cubes
Shredded chicken and finely chopped gizzards and livers (from Process# 1)
kosher salt – if needed
crumbled cornbread (from Process #2)
Position the bottom rack on the third shelf from the bottom. And the top rack on the second shelf from the top.
Preheat oven to 350°F.
Lightly butter a 9” x 13” rectangular pan (glass or aluminum) and 8” x 8” square pan (glass or aluminum). Set aside.
Heat a large pot (I used the stock pot)over medium heat and add olive oil.
Add sliced mushrooms. Stir a few times, and then do not stir until the mushrooms starts to caramelize, for about 3 minutes.
Stir and allow mushrooms to caramelize further for a few more minutes.
Add the sliced onions and sauté until translucent.
Add the chopped celery stir sauté until celery is soft, stirring occasionally to keep the vegetables from sticking on the bottom of the pot.
Add 10 cups of chicken stock to the vegetable mixture and bring to a boil over medium heat.
Add the seasonings and spices as listed above.
Add the shredded chicken and thinly sliced gizzards and livers.
Simmer for about 10 minutes.
Add the crumbled cornbread to the simmering chicken, stock, and vegetable mixture.
Stir until cornbread absorbs most of the liquid. If the mixture is thick add 2 more cups of chicken stock. And then simmer over low heat until mixture is not too wet or liquidy. (The consistency of the cornbread mixture should be like a casserole… not too watery and not too dry. To be safe, it’s better too have a mixture that is a bit watery than dry, because you can always extend the baking time to get rid of the extra liquid.)
Pour cornbread mixture into the buttered 9“ x 13”retangular pan until about ¾ full.
Pour the remaining mixture into the 8” x 8” square pan.
Place the retangular pan on the bottom rack. The square pan on the top rack.
Bake cornbread stuffing at 350°F for 50 – 60 minutes.
NOTE: After forty-five minutes of baking, switch the pans. Move the rectangular pan to the top rack and the square pan to the bottom rack. Continue baking until stuffing has a light golden brown crust on top. Do not over bake.
The cornbread should be slightly crusty on top but moist underneath. Not dry.
Remove from the oven. Serve warm or at room temperature.
Or if not serving right away. Cool and cover with foil.
Serve as a side dish to a roasted turkey and baked ham. With or without gravy. And with slices of Cranberry Jelly or Cranberry Sauce.
For my husband though… Cranberry Jelly. Chilled Cranberry Jell. And I mean the ones in a can, is the only cranberry he will eat with this stuffing. And after all these years of eating this stuffing, I have to agree with him. Cranberry Jelly compliments this stuffing perfectly.
I know some people make their own cranberry sauce. Or some prefers the canned cranberry sauce than the jelly. And that’s fine. Absolutely fine. I have eaten the stuffing this way too.
Tess’ Kitchen Secrets:
#1 – Homemade Chicken Stock. Is more flavorful compared to the store bought ones.
#2 – Chicken livers and gizzards. The livers and gizzards give this stuffing a great taste and texture. These ingredients are A MUST.
#3 – Seasoning and Spices. My husband knows even the slightest difference in seasonings and spices I use. Weird. But he does.
#4 – Baking the Cornbread Stuffing meld all the flavors. Making it into a cohesive one.
Enjoy and Happy Cooking!