Cornbread Stuffing Recipe

Cornbread with Cranberries

Ingredients

1 pan of cornbread
8 slices of thick bacon (cut)
1 cup of cranberries (dried)
2 onions (chopped)
2 onions (minced)
1 garlic clove (minced)
1 apple (peeled and chopped)
3 tbsp of butter
1/8 tsp of pepper
½ cup of chicken broth
1 tbsp of thyme
½ tsp of salt
½ cup of applesauce
½ cup of pecans

Instructions
Bake the cornbread according to packaging directions. Let it cool for 10 minutes and chop into small cubes. To cook this cornbread stuffing recipe, start by frying the bacon. Drain the juices. Toss in the onions and garlic. Stir this for 8 minutes until they become brown.
Put the cornbread in the pan. Toss in the cranberries, onion, garlic and pecans. Add the chopped apple and stir. Put the butter in a separate bowl. Pour in the applesauce and broth. Add some thyme leaves, salt and pepper.
Spray this over the cornbread. Pour this into a 2 quart pan. Store this in a fridge for an hour. Take it out and bake for 55 minutes at 350 degrees. This cornbread stuffing recipe is served hot.
Cornbread with Pork
Ingredients

1 lb of pork loin
½ cup of onion (chopped)
1 cup of chicken broth
1/3 cup of pine nuts (chopped)
1 tbsp of fresh sage
2 tbsp of butter
1 tbsp of garlic (minced)
1 egg
Salt and pepper
4 cups of cornbread (crumbled)    
Instructions
Melt the butter in a skillet. Sauté the onions and garlic until they become tender. Toss in the sage and cook for half a minute. Remove from the heat. Put in the cornbread. Put in the onions, egg and nuts. Stir it while adding the chicken broth. Sitr until it spreads. Add more flavor to this cornbread stuffing recipe by putting in some salt and pepper.
Roll the pork and put the stuffing in there. Roll it and fasten with a twine. Get the grill ready for indirect grilling. Put the pork on the grill (direct heat). Flip the pork over every couple of minutes.
When the pork is seared, place it at the indirect section. Cook for another half hour. If you’re using a thermometer, wait until the temp gets to 155 F. Let this rest for 5 minutes.
Cornbread Stuffing Quickie
Ingredients
1 green pepper (diced)
3 stalks of celery
1 onion (medium, sliced)
½ tsp of kosher salt
2 cups of vegetable broth
¼ tsp of ground sage
6 cups of cornbread (chopped)
½ tsp of black pepper
1/3 cup of butter
Instructions
Start by sautéing the onions, garlic and celery. Stir and cook for 4 minutes. Pour the 2 cups of broth. Add some salt and pepper. Toss in the sage. Place it on low heat for 3 minutes. Put the cornbread in another bowl. Pour the vegetable mix over it. Toss it and put more broth if needed.
When you make these cornbread stuffing recipes, you’ll get to savor this classic dish in new ways, so you should give it a shot.