Print Recipe

Bandera Restaurant Incredible Cornbread Stuffing

RG

Ingredients

  • 1 1/2 ounces softened butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 2 tablespoons chopped garlic
  • 1 teaspoon black pepper
  • 1/2 teaspoon rubbed sage
  • 12 ounces crouton bread cut into 1 x 2-inch pieces
  • 2 1/2 cups cold chicken or turkey stock
  • 1 skillet Bandera Cornbread

Instructions

  1. Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2 minutes.
  2. Add black pepper and sage. Continue to cook until vegetables are tender. Remove from heat and allow to cook thoroughly.
  3. Mix together cooled/sautéed vegetables with cornbread and crouton bread. Add stock. Carefully mix until combined. Add to a buttered baking dish. Dot with softened butter.
  4. Cover with foil. Bake for approximately 10 minutes at 350 degrees F until hot.
  5. Remove foil and bake for an additional 5 minutes.

Source: Bandera Restaurant, Los Altos, California


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