Ina's Cornbread Stuffing

Name: Ina's Cornbread Stuffing
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 8 Tbs. (1 stick/125 g) unsalted butter, plus more for greasing; 1 cup (5 oz./155 g) chopped yellow onion; 1 1/2 cups (7 oz./210 g) medium-diced celery (3 stalks); 3 Tbs. chopped fresh flat-leaf parsley; 5 cups (13 oz./410 g) coarsely crumbled cornbread; 1/2 cup (4 fl. oz./125 ml) chicken stock, preferably homemade; Kosher salt and freshly ground pepper

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Prep Time: 20 minutes

Cook Time: 55 minutes

Total: 75 minutes

Servings: 6

Ingredients

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8 Tbs. (1 stick/125 g) unsalted butter, plus more for greasing1 cup (5 oz./155 g) chopped yellow onion1 1/2 cups (7 oz./210 g) medium-diced celery (3 stalks)3 Tbs. chopped fresh flat-leaf parsley5 cups (13 oz./410 g) coarsely crumbled cornbread1/2 cup (4 fl. oz./125 ml) chicken stock, preferably homemadeKosher salt and freshly ground pepper

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Instructions

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Step 1

Preheat the oven to 400°F (200°C). Butter a baking sheet.

Step 2

Melt the butter in a medium sauté pan, add the onion and cook over medium-low heat for 8 minutes, until translucent. Off the heat, add the celery, parsley, cornbread and chicken stock and mix well. Season to taste with salt and pepper.

Step 3

Transfer the mixture to the prepared pan and bake, uncovered, until the top is lightly browned and slightly crisp, 30 to 40 minutes. Serves 6.

Step 4

Reprinted from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again. Copyright © 2006 by Ina Garten. Copyright © 2006 by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.