Cornbrad and Herb Stuffing
Ingredients
- 16 oz. stuffing bread loaf I use wheat soft bread
- 1 pkg. Peddridge Farm Herb Stuffing Mix
- 1 pkg. Arnold Cornbread Stuffing Mix
- 4 cups Celery finely chopped
- 3 cups Sweet Onion finely chopped
- 4 sticks unsalted butter
- 1 cup Chicken Bouillion Cube or from a jar
- Salt and Pepper - to taste I use kosher Salt and Freshly Ground Pepper
- Sage - rubbed and fresh
- Dried Marajoum
- 2 Tbsp. Sugar
- 2-3 Eggs
- 3 Green Apples peeled, seeded and chopped
- 1 cup Pecan broken into pieces
Instructions
- Peel, seed, and chop the apples. Set aside.
- Begin chopping the celery and onions. Melt the butter in a large saucepan. When the butter is hot, add the celery and onions and saute until soft but not mushy.
- In a large mixing bowl, add the broken-up pieces of the loaf bread and the two stuffing mixes. Heat the bouillon until it is hot but not boiling. Set aside. Take your eggs out. Break the pecan or walnuts up into pieces.
- Add the sauteed celery/onion mixture to the dry bread and mixes. Stir until thoroughly mixed. Slowly add some of the bouillon. Begin seasoning with salt, pepper, sage, and marjoram. Add the apples and nuts. Keep stirring. Add the sugar and the eggs. You have to make sure the eggs are fully incorporated. Add more of the bouillon - making sure everything is moist. Adjust the seasonings, and you should be done!
Tried this recipe?Let us know how it was!