Thursday, September 29, 2011

Kiser Cornbread Stuffing *****

I would like to Thank the Kiser family for this wonderfully delicious recipe. Some people like Stove Top Stuffing, all others will love this recipe. It should be made a day ahead and then sit overnight in the refrigerator or frozen. Since it has quite a bit of meat in it, it is a meal in itself. It is a lot of work but I give it 5 stars. I took a pat of butter and taste tested the cornbread to make sure it was OK for the stuffing, YUM, it's OK!

Kiser Cornbread Stuffing (16 x 11 pan)

2 - 6.5oz pkgs of Martha White Yellow Cornbread (not sweet)

3 boneless skinless chicken breast

1 lb of hot ground sausage

2 onions (chopped)

4 ribs of celery (chopped)

40 - 50 oz of chicken stock

7 oz of dry cubed bread stuffing (4 cups)

Sage to taste (I used 1/2 teaspoon)

1 teaspoon Pepper or to taste

Prepare the cornbread according to the instructions on the package and bake in a 13 x 9 pan. Boil the chicken about 20 minutes or until cooked, remove and reserve the broth. Let the chicken cool and then shred. Brown the sausage in a large skillet with the onions. Add the celery and simmer for a few minutes. Crumble the cornbread into the 16 x 11 pan and add the cubed bread stuffing. Add the sausage mixture, chicken, the broth from the chicken, sage and pepper. (Her mother would always buy a new jar of Sage every year.) This mixture should be VERY wet since the cornbread and bread cubes will soak up a lot of the stock. In photo (#3) I pushed down in the center of the mixture to show you how much liquid is in mine, almost up to the top. Her grandmother would reserve some cornbread in case the mixture is too wet. This should be mixed up the day before and refrigerated or frozen. Bake at 450 degrees for 50 - 70 minutes or until it bubbles and a nice brown crust forms on top. Serve with turkey gravy and cranberry sauce. I took some to work and re-heated it in my electric skillet.

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