The Whitney Hotel’s Mom’s Famous Cornbread Stuffing
Because mother always knows best, Chef Matthew Bullock of Peregrine at The Whitney Hotel in Boston, has shared his mom’s famous cornbread recipe. Easy to recreate and loaded with flavor, this is easy to make side dish is a great one to prep in a pinch this Thanksgiving.
Ingredients
- 1 box of Jiffy cornbread prepared and cooled
- 2c fine diced onions
- 1c fine diced celery
- 1 tbsp butter
- 2-3c chicken stock
- 4 tbsp bell’s seasoning
- Salt and pepper to taste
Instructions: In a small pot, sweat the onions and celery with a tablespoon of butter and a good punch of salt and pepper until everything is soft. While the onions and celery are sweating, break up the corn bread into small chunks and place in a bowl. Once onions and celery are soft add it to the cornbread and mix. Depending on how much liquid was released add the chicken stock. Season with bell’s seasoning and salt and pepper as needed. Place in an ovenproof dish and cover with foil. Bake 350 for 10-15 or until the sides are crispy.