Cornbread Stuffing
Makes about 1½ cups
  • 2 tablespoons unsalted butter
  • ¼ cup chopped yellow onion
  • ¼ cup chopped celery
  • ½ teaspoon minced garlic
  • 1 cup cornbread crumbs
  • 1 cup day-old plain white bread crumbs
  • ¼ cup chicken broth
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  1. In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook until vegetables are tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
  2. Transfer vegetable mixture to the work bowl of a food processor, and pulse until finely chopped, about 1 minute, stopping to scrape sides of bowl. In a large bowl, stir together vegetable mixture, all bread crumbs, broth, salt, and pepper until well combined.
Recipe by Paula Deen Magazine at