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

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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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  1. 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: cathyeats

        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.

    1. 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.