I am of the opinion that the stuffing is the best part of Thanksgiving dinner! My mom used to start saving bread ends well before Thanksgiving so she’d have plenty to make this Classic Cornbread Stuffing.
For the cornbread component of the recipe, I often whip up a pan of cornbread using a Jiffy mix. If I’m feeling extra industrious I’ll make a pan of Homesteader Cornbread from scratch.
But since everything gets tossed together with chicken broth and seasonings, I find that no one notices when you take a few shortcuts.
There are a thousand recipes and methods for making stuffing, but this is the recipe I learned to make by watching and helping my mom in the kitchen. I’m probably biased, but of all the versions I’ve tried, it’s still the best!
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Who Dished It Up First: Like many family recipes, it’s hard to say, but my mom learned to make it from her mother-in-law, who was a wonderful cook and hostess.
I’m not sure there is actually a written version of this recipe. This is my best guess at ingredients and measurements. Feel free to adjust the quantities and seasonings to suit your tastes.