With Thanksgiving right around the corner, our WKYC family is sharing their favorite holiday recipes.
In this edition, WKYC’s traffic reporter, Danielle Wiggins, is serving up her family’s recipe for cornbread stuffing.
Make a pan of cornbread. (Day-old cornbread is said to be the best)
Quaker Yellow Cornmeal is recommended. (Use the directions on the box to make the cornbread)
Ingredients for Quaker Yellow Cornbread:
1 1/4 cups of all-purpose flour
3/4 cup Quaker or Aunt Jemima enriched corn meal
1/4 cup of sugar
2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 cup vegetable oil
1 egg beaten
When cornbread is done let it cool completely.
- Hollie Giangreco's broccoli and cauliflower casserole
- Lynna Lai's cheesy bacon grits casserole
- John Anderson's family cherry cheesecake
- Maureen Kyle's lebkuchen cookies
1 medium onion chopped
1/2 stick of butter
3 celery ribs, chopped
1 cup of green pepper, chopped (you can add in red pepper as well, if you like)
2 large eggs (beaten)
1 can of cream of chicken soup
1 can of cream of mushroom soup
3-4 cups of chicken or turkey broth (You can also use drippings from the cooked turkey)
Seasoning (accent, poultry seasoning, sage, black pepper). Start off with a teaspoon of each and taste, if you need more add according to taste.
Optional: You can add cooked shredded chicken/ turkey and or gizzards to the dressing.
Preheat oven to 350 F.
Break up/crumble the cornbread in a large bowl. Set it aside
In a skillet / saucepan, sautee onions, green pepper and celery in butter until tender. (You can also add the shredded chicken / turkey)
Add this mixture of veggies to the bowl of crumbled cornbread and stir together to combine.
Add in beaten egg, soups and seasoning to mix. Stir in broth.
Transfer to a greased baking dish. Bake 45-55 minutes or until lightly browned.
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