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Short Description
Our cornbread stuffing blends crumbled cornbread with sautéed onions, bell peppers, turkey stock, eggs, dried sage, and a dash of house seasoning. Baked until golden and aromatic, it’s a hearty, flavourful side that brings warmth and comfort to your table.
Ingredients
½ onion, diced small
1 red and green bell pepper, diced small
6 cups turkey stock
6 eggs, beaten
9 cups cornbread, cooked, crumbled
4 tablespoons dried sage
1 dash Christines House Salt
2 oz butter
Preparation
Combine the diced peppers, onions, butter, and sage in a pot with the turkey stock. Bring the mixture to a boil, then season it, remove from heat, and allow it to cool.
In a bowl, beat the eggs, add the crumbled cornbread, and the stock, mixing gently; avoid over-mixing and season according to taste.
Transfer the mixture to a half pan (12x10) and bake at 375°F for 30 minutes.