It has very few ingredients, but my grandmother sticks to the motto, "Sometimes simpler is better." When making this dish, you are going to think the amount of onions, celery, salt and pepper is way too much. Don't worry, it mixes in eventually and ends up delicious every time.
1 pan cornbread, stale and crumbled
20 slices white bread, stale, toasted and pulled apart into tiny pieces
Approximately 1 quart homemade chicken broth (canned will work in a pinch)
2 cups white or yellow onions, very finely chopped
2 cups of celery, very finely chopped
3 bunches green onions, bulbs and greens, very finely chopped
1 stick unsalted butter salt and pepper to taste (a lot of it)
Mix white bread and cornbread together into a bowl and set aside.
Melt butter and add all onions and celery. Sauté until they have released all their liquids and are translucent.
Mix onion-celery mixture into bread mixture. Add at least 1 tablespoon salt and 1 teaspoon pepper.
Slowly start adding in chicken broth. Gradually add broth, continually blending until the mixture has absorbed all the liquid it can without extra liquid in the bowl. You'll know when mixture is saturated when you press a spoon against botton of bowl and the broth barely seeps out.
Keep adding salt and pepper until adequetely seasoned.
Optional: Depending on who you're serving, mix in 1 pint drained, shucked oysters.
Put in large baking dish and bake at 350° for 30 minutes covered with foil. Finish uncovered for another 20 minutes or until browned and the center is firm.
Rose Anne Belluso from Flemington, N.J., entered her sister Maria Vitale's recipe : This is my sister Maria's adaptation of our traditional family recipe. This stuffing is sooooo good that we think the turkey should be the side dish and the stuffing the main event. It is the perfect combination of sweet and savory, moist and crunchy. Sometimes Maria puts the stuffing in muffin tins and we each get our own "indi" crispy on the outside, moist on the inside stuffing muffin. Sending this in will be a total surprise to my sister who would never have the notion to send it herself.
1 bag Pepperidge Farm cornbread cubes
1 pound bulk sage pork sausage
1 stick butter
2 chopped onions
2 cups chopped celery
2 Granny Smith apples, peeled and chopped
1 bag craisins (dried cranberries)
1 cup chopped pecans or walnuts
2 to 3 cups low sodium chicken stock
2 teaspoons baking powder
Salt and pepper to taste
Place cornbread cubes in large mixing bowl.
Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.
Add apple and remaining ingredients, except broth.
Mix all and then add broth until thoroughly moistened but not really wet.
Add eggs and baking powder. Mix well.
Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins. Enjoy warm.