Cornbread Stuffing
1. First make the Herb Butter. Cook the thyme and sage in the melted butter until the sage starts to crisp. DO NOT burn the butter 1-2 min at Med heat will do it.
2. Cook the mushrooms in as little oil as possible with the salt & pepper until they start to turn golden.
3. Combine all the ingredients by folding, not mashing. Use a large bowl.
4. 350F for 30 min or until golden on the top.
Tip1 : If the stuffing is too dry just mix in some warm stock to rehydrate.
Tip 2: If you do not have stale cornbread you can use fresh. But you must dehydrate them by cooking the cubes in the oven at 200F for about 40mins. Let this cool before you start working on the struffing.
Directions
1. First make the Herb Butter. Cook the thyme and sage in the melted butter until the sage starts to crisp. DO NOT burn the butter 1-2 min at Med heat will do it.
2. Cook the mushrooms in as little oil as possible with the salt & pepper until they start to turn golden.
3. Combine all the ingredients by folding, not mashing. Use a large bowl.
4. 350F for 30 min or until golden on the top.
Tip1 : If the stuffing is too dry just mix in some warm stock to rehydrate.
Tip 2: If you do not have stale cornbread you can use fresh. But you must dehydrate them by cooking the cubes in the oven at 200F for about 40mins. Let this cool before you start working on the struffing.
