Bread & Cornbread Stuffing

Name: Bread & Cornbread Stuffing
Yield: 10 servings
Ingredients: 8 to 9 cups total Pamela’sBreadcut into 1\; 1 cup butter or butter substitute; 1 large diced onion; 4 diced celery ribs; 1 tsp salt; ½ tsp pepper; pinch of cayenne; 8 oz. sliced fresh brown mushrooms—optional; 2 TBSP fresh sage, finely minced; 1 TBSP fresh parsley, finely minced; 1 TBSP fresh savory (or fresh thyme), finely minced; 1 TBSP fresh oregano (or other favorite, like rosemary or tarragon), finely minced; 1 ½ to 2 cups veggie or chicken broth; 2 eggs, lightly mixed—optional; Chef’s Note: If using dried herbs use 1/3 to 1/2 the amount specified.

on Nov 30 2023

Serving Size 10 servings

Ingredients

8 to 9 cups total Pamela’sBreadcut into 1" cubes and allowed to dry*
1 cup butter or butter substitute
1 large diced onion
4 diced celery ribs
1 tsp salt
½ tsp pepper
pinch of cayenne
8 oz. sliced fresh brown mushrooms—optional
2 TBSP fresh sage, finely minced
1 TBSP fresh parsley, finely minced
1 TBSP fresh savory (or fresh thyme), finely minced
1 TBSP fresh oregano (or other favorite, like rosemary or tarragon), finely minced
1 ½ to 2 cups veggie or chicken broth
2 eggs, lightly mixed—optional
Chef’s Note: If using dried herbs use 1/3 to 1/2 the amount specified.

Directions

Melt butter in large pan; add vegetables and herbs, and sauté until limp. Toss cornbread and bread cubes with vegetable/herb mixture, eggs and broth. Mix well without breaking up the cubes too much.
Bake in buttered 8 x 8-inch or 8.5 x 11-inch pan, covered with foil at 350° for 45 minutes. Take off the foil for the last 15 minutes to allow top to brown and make a nice crust on top.
*9 cups equals approximately 8 Pamela’s corn muffins or pieces of cornbread and 1/2 loaf of Pamela’s bread.
© Pamela's Products, Inc.

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