Corn Bread Stuffing
Oven Casserole
Ingredients
1 box (12oz) of Mrs. Cubbison's Corn Bread Stuffing
1 cup of Butter or Margarine (2 sticks)*
1 cup of Celery, diced 1/4 inch
1 cup of Onion, diced 1/4 inch
1 3/4 cups of Chicken Broth or Water*
1 Egg, beaten (optional)
Directions
1. Preheat oven to 350°F.
2. Spray a 9" x 13" (3qt.) casserole dish with non-stick spray.
3. In a large (5qt.) sauce pan, melt butter on medium heat. Add vegetables and sauté until translucent. Remove from heat.
4. Add stuffing mix and gradually stir in chicken broth or water. Add salt and pepper to taste. For a richer stuffing, add a well beaten egg and mix thoroughly.
5. Pour stuffing mixture into greased casserole dish, cover with foil and bake for 40 minutes. Uncover for the last 15 minutes of bake time for a crispier top.
• For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.
Top-of-Stove
Ingredients
1 box (12oz) of Mrs. Cubbison's Corn Bread Stuffing
1 cup of Butter or Margarine (2 sticks)*
1 cup of Celery, diced 1/4 inch
1 cup of Onion, diced 1/4 inch
1 3/4 cups of Chicken Broth or Water*
Directions
1. In a large (5qt.) sauce pan, melt butter on medium heat. Add vegetables and sauté until translucent.
2. Stir in chicken broth or water gradually, add salt and pepper to taste. Bring to a boil.
3. Remove from heat and gently blend in stuffing mix. Cover and let stand for 5 minutes. Fluff with fork and serve warm.
• For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.
• For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.
Slow Cooker
Ingredients
1 box (12oz) of Mrs. Cubbison's Corn Bread Stuffing
1 cup of Butter or Margarine*
1 cup of Celery, diced 1/4 inch
1 cup of Onion, diced 1/4 inch
1 1/4 cups of Chicken Broth or Water*
2 Eggs, beaten (optional)
Directions
1. Spray slow cooker (5qt) with non-stick spray.
2. Melt butter and set aside.
3. In the slow cooker, whisk celery, onion, chicken broth or water and eggs. Gradually whisk in melted butter.
4. Add stuffing mix and toss until little liquid is left on the bottom of the slow cooker.
5. Cover and cook on HIGH setting for 1 hour 25 minutes.
6. Ensure stuffing is fully cooked by achieving a temperature of 165° F.
7. Turn off slow cooker and lightly toss stuffing. Cover again and let sit for 5 minutes before serving.
• NOTE: You can double the recipe by doubling the ingredient quantities and cook time in an 8 qt. or larger slow cooker.
In-the-Bird (8-15 lbs)
Ingredients
1 box (12oz) of Mrs. Cubbison's Corn Bread Stuffing
1 cup of Butter or Margarine*
1 cup of Celery, diced 1/4 inch
1 cup of Onion, diced 1/4 inch
1 cup of Chicken Broth or Water*
Directions
1. In a large (5qt) sauce pan, melt butter on medium heat.
2. Add vegetables and sauté until translucent.
3. Stir in chicken broth or water and bring to a boil.
4. Remove from heat and gently stir in stuffing mix.
5. DO NOT STUFF TURKEY UNTIL JUST BEFORE ROASTING.
6. Gently stuff neck and body cavities, allowing for expansion.
7. Close openings and roast turkey as usual.
• For light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.
• For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.
• NOTE: Ensure stuffing is fully cooked by achieving a temperature of 165° F
In-the-Bird (16-24 lbs)
Ingredients
2 boxes (24oz) of Mrs. Cubbison's Corn Bread Stuffing
2 cups of Butter or Margarine*
2 cups of Celery, diced 1/4 inch
2 cups of Onion, diced 1/4 inch
2 cups of Chicken Broth or Water*
Directions
1. In a large (5qt) sauce pan, melt butter on medium heat.
2. Add vegetables and sauté until translucent.
3. Stir in chicken broth or water and bring to a boil.
4. Remove from heat and gently stir in stuffing mix.
5. DO NOT STUFF TURKEY UNTIL JUST BEFORE ROASTING.
6. Gently stuff neck and body cavities, allowing for expansion.
7. Close openings and roast turkey as usual.
• For light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.
• For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.
• NOTE: Ensure stuffing is fully cooked by achieving a temperature of 165° F