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What is CornBread stuffing like?

Iron Woode

Iron Woode

Elite Member
Super Moderator
I have an opportunity to get a chicken with cornbread stuffing.

I have never had cornbread stuffing before so what is it like?

 
Cornbread . . . . ain't nothing wrong with that.



Seriously, cornbread stuffing is my favorite, but it has to eb done well. If its too watery or too dry it is not good.
 
The thing with corn bread stuffing is that it has to be done well or it is dry and horrible. I guess that is the case with most stuffings though.
If you like a bit of sweetness with an otherwise savory meal, such as chicken, it works well. Also, it depends on what else is with the cornbread in the mix.
 
Stuffing has as it's main ingredient - bread. Cornbread stuffing is like every other stuffing - bread with veggies/fruit and flavors/stock and herbs/spices.

I don't like cornbread stuffing as the consistency of the bread doesn't lend itself to absorbing the flavors.

My secret to stuffing is to use high quality stock that you have made yourself from turkey, beef or chicken carcass and lots of butter.
 
Originally posted by: spidey07
Stuffing has as it's main ingredient - bread. Cornbread stuffing is like every other stuffing - bread with veggies/fruit and flavors/stock and herbs/spices.

I don't like cornbread stuffing as the consistency of the bread doesn't lend itself to absorbing the flavors.

My secret to stuffing is to use high quality stock that you have made yourself from turkey, beef or chicken carcass and lots of butter.
Click to expand...
that's always the best way, but I just don't have the time or the ingredients here.

However, I went a head and got the chicken with the stuffing. Its really nice.
 
Iron Woode,

You're trying to expand your cooking and that's good. Expand it by mastering your stocks. Easy to make, easy to freeze and you will always use them as the flavor they bring will be out of this world.

Those bones? Don't you dare toss them. Make some stock.
 
Originally posted by: spidey07
Iron Woode,

You're trying to expand your cooking and that's good. Expand it by mastering your stocks. Easy to make, easy to freeze and you will always use them as the flavor they bring will be out of this world.

Those bones? Don't you dare toss them. Make some stock.
Click to expand...
I still have left over stock from the ribs I made last weekend.

I am slowly building up a lot of cooking knowledge.

I am afraid I will get fat.
 
Originally posted by: Iron Woode
Originally posted by: spidey07
Iron Woode,

You're trying to expand your cooking and that's good. Expand it by mastering your stocks. Easy to make, easy to freeze and you will always use them as the flavor they bring will be out of this world.

Those bones? Don't you dare toss them. Make some stock.
Click to expand...
I still have left over stock from the ribs I made last weekend.

I am slowly building up a lot of cooking knowledge.

I am afraid I will get fat.
Click to expand...

*SMACK*
I'm trying to help you. You're doing really well! Chicky stock can be used for anything and you take the fat out of it as you are making it.

Listen to me. Learn how to make your own chicken stock, you will forever use this. Beef stock, fish stock, pork stock will follow the same way but you will use your chicky stock 10 to 1 over those unless you want to make the move to sauces.

Where do any chefs start? Think about it.
 
Originally posted by: spidey07
Originally posted by: Iron Woode
Originally posted by: spidey07
Iron Woode,

You're trying to expand your cooking and that's good. Expand it by mastering your stocks. Easy to make, easy to freeze and you will always use them as the flavor they bring will be out of this world.

Those bones? Don't you dare toss them. Make some stock.
Click to expand...
I still have left over stock from the ribs I made last weekend.

I am slowly building up a lot of cooking knowledge.

I am afraid I will get fat.
Click to expand...

*SMACK*
I'm trying to help you. You're doing really well! Chicky stock can be used for anything and you take the fat out of it as you are making it.

Listen to me. Learn how to make your own chicken stock, you will forever use this. Beef stock, fish stock, pork stock will follow the same way but you will use your chicky stock 10 to 1 over those unless you want to make the move to sauces.

Where do any chefs start? Think about it.
Click to expand...
true.

I will do my best.
 
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