Cornbread stuffing can be stuffed into the cavity of poultry while cooking or cooked like a casserole as a side dish. You can add additional seasonings, if you like, or keep it simple. This is a great side dish for poultry and pork.
This side dish is a great option for leftover bread which tends to go hard quickly when camping. Although a cornbread stuffing, this variation also includes white bread to balance out the sweetness of the cornbread. Chicken stock and vegetables help to add moisture.
Although this recipe uses a casserole dish in a camp oven, it also works well cooked in a Dutch oven with coals. If you like a crispy top, do not cover the casserole when baking. For a moister side dish, cover the casserole with a lid or foil to trap the steam.
Cornbread Stuffing Recipe
- 1 ½ cups diced onions
- 1 ½ cups diced celery
- 1 tablespoon butter
- 5 cups cornbread cut into 1/2-inch cubes
- 4 cups dry bread cut into 1/2-inch cubes
- 2 eggs
- 2 teaspoons dried sage
- 1 teaspoon chicken seasoning
- 1 teaspoon pepper
- 1 ½ cups chicken broth
- small skillet
- casserole dish
- In a skillet over medium heat, sauté the onions and celery in the butter until soft but not brown.
- Combine the cornbread and white bread cubes with the onion and celery in a casserole dish.
- Preheat the camp oven to 350 degrees F (175 degrees C).
- In a bowl add the 2 eggs, then gently beat. Add the sage, poultry seasoning, and pepper and whisk again. Finally, add the chicken broth and give one last short whisk to combine.
- Pour the stock mixture over the bread mixture and leave it to sit for 5 minutes for the bread to absorb the fluids.
- Stir the casserole to redistribute the moisture then place it in the camp oven. Bake for 45 minutes. Serve hot.