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.
More Stuffing Recipes
Skillet Butternut Bacon Stuffing
Smoked Turkey with Stuffing