Ina's Cornbread Stuffing
You can make the cornbread from scratch or purchase some at a bakery for this classic stuffing from Ina Garten, America’s beloved Barefoot Contessa. Serve it alongside your roast turkey, or do as Ina does and shake up tradition by using it to stuff Cornish hens for Thanksgiving dinner.
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Ingredients
- 8 Tbs. (1 stick/125 g) unsalted butter, plus more for greasing
- 1 cup (5 oz./155 g) chopped yellow onion
- 1 1/2 cups (7 oz./210 g) medium-diced celery (3 stalks)
- 3 Tbs. chopped fresh flat-leaf parsley
- 5 cups (13 oz./410 g) coarsely crumbled cornbread
- 1/2 cup (4 fl. oz./125 ml) chicken stock, preferably homemade
- Kosher salt and freshly ground pepper
Directions
Preheat the oven to 400°F (200°C). Butter a baking sheet.
Melt the butter in a medium sauté pan, add the onion and cook over medium-low heat for 8 minutes, until translucent. Off the heat, add the celery, parsley, cornbread and chicken stock and mix well. Season to taste with salt and pepper.
Transfer the mixture to the prepared pan and bake, uncovered, until the top is lightly browned and slightly crisp, 30 to 40 minutes. Serves 6.
Reprinted from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again. Copyright © 2006 by Ina Garten. Copyright © 2006 by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
