The 12 cups of cornbread in here is far too much. I could barely even fit the cornbread into a bowl, let alone the other ingredients. I only used 6 cups of cornbread with the other ingredients, and it came out fine. It was a little too dry though. I would recommend either using more chicken broth or not putting the cornbread in the oven as long.
Cornbread Stuffing with Brussels Sprouts & Squash
From EatingWell: November/December 2011
Brussels sprouts and winter squash make this cornbread stuffing look and taste great. You may need to bake two batches of cornbread to have 2 pounds for this recipe—you can even make it the day before.
4 Reviews for Cornbread Stuffing with Brussels Sprouts & Squash
For the past couple of years, I have insisted upon my family that we have a couple healthy and new side dishes for Thanksgiving. So, this year...after reading the Fall edition of Eating Well, I decided to make this recipe. My one regret is that I didn't start it early enough. It took longer than I thought to make it but it was soooo delicious!! Everyone liked it (especially my vegan cousin)...although I did add a couple beaten eggs to it, but what she doesn't know won't hurt her. I also added more salt and pepper. Glad I adjusted those couple of ingredients- other wise I think it would've been a little on the dry side. Will make this again!!
Lots of steps: make the cornbread, make the squash, make the sprouts. But so worth it. Great combination of tastes and textures. Will be a new regular in my line-up.
I'm not a great cornbread fan and wanted just some nice veggies to eat with turkey leftovers, so I left out the cornbread, used 1/2 cup of chicken broth, sprinkled the entire dish with some whole-grain breadcrumbs and coated it with a cooking sprayed. I also combined pecans, walnuts and cranberries. After 50 minutes at 375F it turned out perfect. I love the combination of flavors: sage, parsley and chives compliment each other perfectly. Definitely will be making it over and over again all throughout the winter season.