Comments on: Easy Thanksgiving Cornbread Stuffing Recipe

By: Chuck S.

Chuck S. — Tue, 08 Jan 2013 05:17:26 +0000

Alonzo, methinks your balls must get jiggled a lot then.

By: Shereeta Stroud

Shereeta Stroud — Thu, 15 Nov 2012 16:49:20 +0000

I absolutely love this stuffing.

By: Al

Al — Tue, 15 Dec 2009 22:38:02 +0000

Plain cornbread, made with buttermilk, please. Celery, onions and seasonings, salt, pepper sage, parsley. Saute the celery and onions in a stick of butter. Add to crumbled up cornbread with seasonings, toss in a few crumbled buttermilk biscuits (homemade) if desired. Moisten with chicken broth (canned if you must) or to be really rich use broth from a cooked pork butt roast or backbone. Put in pan or casserole dish (greased), bake at 350 F covered with foil about 30 minutes, uncover and finish off for an additional 15 minutes or until browned,

Never ever stuff it in the bird!
If you must go beyond the basic you can throw in some chopped chestnuts or pecans (roasted of course).

By: Brodie

Brodie — Tue, 01 Dec 2009 03:36:36 +0000

so i actually used this recipe for thanksgiving and it was a HUGE hit…..so doubt it not, as “unmanly” as some of it might sound, it was fantastic…..

By: Alonzo

Alonzo — Thu, 26 Nov 2009 09:37:30 +0000

Stumbled upon this site. All of you. Get a grip and get over your superficial illusions of manhood. Manly this and manly that. Real men don’t have to continue to remind themselves that they’re men. Jiggle your balls if you’re in doubt. Jiffy works great but to each his own. Some don’t like the sweet taste of it and some do. You guys are funny.

By: Michael

Michael — Wed, 25 Nov 2009 14:16:33 +0000

Charles, Charles, Charles. You must be from up north somewhere. Real cornmeal, a couple of eggs, and a little buttermilk cost less and it much more manly. Saying jiffy is real corn bread is like saying cream of wheat is the same as grits. It’s just not so. Happy Thanksgiving.

By: Jerry

Jerry — Tue, 24 Nov 2009 10:31:02 +0000

Easy Man Recipe for Great Thanksgiving Side Dish
Southern Cabbage

1 Head of Cabbage, cut into 1-inch strips
Half of onion, cut into 1-inch strips
4 slices of bacon
1 cup of water

Cut 4 slices of bacon in half and fry in 12 inch skillet. After frying bacon, dump cabbage strips in pan and stir thoroughly, add onion and water, cover. Stir every five minutes but keep it covered so cabbage can soften, and yes leave the bacon in the pan. 20 to 25 minutes later you got a can’t miss side dish. Salt and pepper to taste

By: Andrew Spiehler

Andrew Spiehler — Mon, 23 Nov 2009 18:19:13 +0000

The first time I made cornbread dressing, I used Jiffy instead of baking my own cornbread. Huge mistake. The sweetness in the Jiffy clashed with the savoriness of the rest of the recipe. Here’s my recipe (handed down from my mother) done right:

2 pounds of pork sausage, browned in a dutch oven
1 container of chicken livers, chopped, cook in brown sausage and sausage grease. Drain oil from mixture after cooking.
2-3 green bell peppers, chopped
4-6 ribs of celery, chopped
1 bunch of green onions, chopped
add peppers, celery, and onions to sausage and livers. Cook until soft
3-4 cloves of garlic, chopped
1 cup of chopped Italian parsley (flat leaf, the curly stuff is decoration)
add garlic and parsley and cook for a few minutes to soften the garlic.
Two skillets of dried cornbread (you did cook your cornbread in a cast iron skillet, didn’t you?), crumbled and added to mixture.
Add enough chicken stock to get any easily pourable/scoopable consistency.
Add salt, black pepper, sage, and thyme to taste.
Pour mixture into a baking dish (or several). Bake at 350 until the top is a golden brown and the interior has set.

By: Ed Hickcox

Ed Hickcox — Sun, 22 Nov 2009 15:36:08 +0000

Remember guys, if you’re deep-frying a turkey – which makes an amazingly moist bird, by the way – the stuffing has to get cooked separately in a casserole dish. You can pack it into the bird after the fact for presentation, but you don’t want to try deep-frying a turkey full of stuffing. Bad things will happen all around, starting with the bird not cooking properly. To counteract the loss of flavor from cooking the stuffing in the bird add some chicken stock to the stuffing recipe in place of other liquid.

Happy holidays!

By: Nik

Nik — Sat, 21 Nov 2009 23:22:03 +0000

The stuffing my mother makes has probably always been my favorite food. I can barely even imagine eating other stuffings. I, like many others, was a little put-off by the boxed cornbread mix and cornbread dressing mix, especially because a particular brand was recommended. (Nothing I have tried matches Penguin Natural Foods cornbread mix, so I’m a little suspicious of Jiffy). Otherwise, the concept of the recipe certainly intrigues me.

Here’s the recipe my mother uses, courtesy of good old Betty Crocker (for a 12 pound bird):
3/4 c. minced onion
1 1/2 cups chopped celery (Stalks & leaves)
1 cup butter or margarine
9 cups soft bread cubes (cheap white bread)
2 tsp salt
1 1/2 tsp crushed sage leaves
1 tsp thyme leaves
1/2 tsp pepper
Giblets (simmered 1-2 hours with 1/2 tsp salt, 2 peppercorns, 2 cloves, a small bay leaf and a little onion)
In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff in your bird and cook.

The manly things to notice about this recipe: 1) giblets (here’s looking at you, Chris) 2) cooking the stuffing in the bird (optional, but highly delicious)