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Has anyone made the Savory Cornbread Stuffing recipe from the NY Times?

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cathyeats Nov 19, 2012 07:57 PM

I'm intrigued by this recipe and like that it doesn't have a lot of butter in it, but am a little wary because there is hardly any liquid – just a half cup of milk. Seems like most cornbread stuffing recipes call for a few cups of stock. http://www.nytimes.com/2009/11/17/hea...

So let me know if you've made it! Thanks.

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    magiesmom RE: cathyeats Nov 19, 2012 08:39 PM

    I have made that stuffing several times, using turkey stock instead of milk. I can't say that I have followed any of the amounts exactly, do it by feel, but it is a dryish stuffing.
    It is very good.

    2 Replies
    1. re: magiesmom
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      cathyeats RE: magiesmom Nov 19, 2012 08:56 PM

      Thanks! I'm wavering between that one and this one: http://cookingontheweekends.com/2011/...

      1. re: cathyeats
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        magiesmom RE: cathyeats Nov 19, 2012 09:29 PM

        I don't like sherry in stuffing ( I know, weird of me) but I have made stuffing with the cornbread cubed and baked in this way and it is nice. Actually, I like about a million different iterations of cornbread stuffing.

    2. paulj RE: cathyeats Nov 19, 2012 09:40 PM

      it says 'milk as desired'. Bread, including cornbread, can vary as to how dry it is. Cubes that have been dried in the oven are going to soak up more liquid. And we all have difference preferences on how dry or moist the resulting stuffing is.

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