Leftover Cornbread Stuffing Recipes

In a large bowl, combine the cornbread, sausage, butter/onion mixture, chicken broth and eggs. Add the onion and celery and sauté until soft, about 5 minutes. Croutons are small cubes of bread that are beautifully seasoned using a variety of herbs and spices, before being baked.

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Leftover cornbread stuffing recipes. This will help to introduce some moisture back into the cornbread as it heats. Combine with bread cubes, chicken broth, & eggs. All you’ve got to do is pop it in the fridge and it’s ready to be enjoyed days later!

Heat the oven to 350 degrees. Pour the stuffing into a casserole pan and spread it out evenly. Web instructions beat the eggs.

Once the butter melts, add the diced onion and. Web allow it to cool: Pour the batter into the prepared pan and smooth the top.

Wrap in plastic wrap or foil: Cook the sausage to lightly brown it, breaking it up with a spatula as it cooks. Add garlic and sauté until fragrant, about 1 minute.

Preheat the oven to 350°f. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. Transfer the stuffing mix to the prepared dish and cover with lid or with foil.

Remove it from the skillet. Heat a waffle iron until hot. Or take a cue from this recipe: