Crunchy on top and moist throughout, this is the cornbread stuffing I grew up eating and the one I will always turn to for special occasions. This is a true classic!
4 cups crumbled cornbread (For the love of the South, don't use a super sweet cornbread here. Please.)
3 cups dry bread cubes (Homemade bread is best. Any type will do, but herb-laden choices make stuffing that is particularly flavorful.)
3½ cups chicken or turkey stock (Again, homemade is best, but a low-sodium store bought broth will be good, too.)
3 large eggs
1 cup chopped celery
1 cup chopped onion
3 tablespoons unsalted butter
1 Tablespoon minced fresh sage
1 teaspoon powdered sage
1 teaspoon poultry seasoning
freshly ground pepper and kosher salt, to taste
Melt butter over medium-low heat in a heavy-bottomed sauce pan or skillet. Add celery and onion with a good pinch of salt and stir well. Cook gently, not allowing the celery and onion to color, until the vegetables are nearly translucent, about 6-10 minutes. Remove the pan from the heat and allow to cool slightly.
Preheat oven to 375°F. Gently grease a 8"x8" baking dish and set aside.
In a large mixing bowl, use your hands to toss together the crumbled cornbread, dry bread cubes, minced fresh sage, powdered sage, and poultry seasoning. Toss in the softened celery and onion. Add salt and freshly ground pepper to taste.
Crack the eggs into another mixing bowl and whisk until evenly colored. Add the chicken or turkey stock and whisk to combine. Pour the liquid mixture over the bread mixture and use a wooden spoon to gently toss it until everything is evenly moist. Scrape the contents into the prepared pan and slide the pan into the oven. Bake for 40 minutes in the pan or until the internal temperature of the stuffing is 160°.
*You can freeze this stuffing ahead of time. To do so, cool the stuffing on a rack until the pan is cool to the touch. Wrap with plastic wrap and chill in the refrigerator until it is cold through. Wrap the pan with foil and freeze. To reheat: Remove pan from the freezer at least 24 hours, but no more than 48 hours, before you plan to serve it. Remove the foil and plastic wrap, replace the foil, and reheat in a 350°F oven until the internal temperature reaches 160°F. Remove foil for about 10 minutes of baking if you wish the top to become crisp.
Recipe by Foodie With Family at http://www.foodiewithfamily.com/2010/11/17/grandmas-famous-cornbread-stuffing/