Wendy's Cornbread Stuffing
A baked cornbread stuffing studded with sautéed onion and celery and seasoned with sage, kept chunky like croutons.
A baked cornbread stuffing studded with sautéed onion and celery and seasoned with sage, kept chunky like croutons.
Ingredients
Method
Make cornbread according to box instructions but allowing to thoroughly brown and crust. Remove cornbread to cool but leave oven on. While cornbread is cooling, sauté onion and celery in salted butter until soft.
Dump sauteed veggies on top of cooled cornbread. Add sage, salt, and pepper, and pour chicken broth over everything.
Using wooden spoon or rubber spatula, carefully break up the cornbread and mix in veggies, seasoning, and broth. Try to leave large chunks of cornbread (crouton sized) rather than turning it all to crumbs.
Cover cornbread mixture and return to hot oven. Bake 20 minutes, remove cover, and bake an additional 10 minutes until browned.
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