Ingredients
Units
Scale
- 12 cups cornbread, cubed (the entire cooked cornbread from a Krusteaz mix)
- 1 tablespoon minced garlic
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups turkey stock (can use chicken)
Instructions
- Prepare the cornbread mix in a 13×9 pan using the package directions. Let it cool, then cut it into cubes to make 12 cups.
- Heat the oven to 400°F.
- On a large cookie sheet, spread out the cornbread cubes and bake for 5 to 7 minutes to make them crispy.
- In a large skillet, cook the garlic, onion, and celery for about 3 minutes to soften.
- In a large bowl, add the cornbread cubes, cooked garlic, onion, celery, sage, thyme, poultry seasoning, salt, and black pepper. Toss well.
- Add the turkey stock and toss to mix.
- Spoon the mixture into a 9×13-inch baking dish. Bake at 350°F for 10 to 15 minutes to warm it through and get a crispy top.
Notes
- You can use any standard store cornbread mix that makes a 13×9 pan of cornbread.
- Chicken stock works in place of turkey stock.
- Bake and cube the cornbread a day ahead to save time.
- Cover leftovers and refrigerate for 3 to 4 days. Reheat covered in a 350°F oven, adding a splash of stock if it looks dry.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 291
- Sugar: 2.3 g
- Sodium: 1111.2 mg
- Fat: 7.5 g
- Carbohydrates: 47.1 g
- Fiber: 0.9 g
- Protein: 8.4 g
- Cholesterol: 39.7 mg
