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Thanksgiving Cornbread Stuffing Print E-mail


1 loaf of WSM Yeasted Cornbread
1 loaf crusty WSM Bread (French, Rustic, etc)
1 stick butter
1 whole medium onion, diced
2 c celery, chopped
2 c low sodium chicken broth
½ tsp dried basil
½ tsp thyme
2-3 tsp fresh rosemary, chopped
¼ c fresh parsley, chopped
Salt, to taste


Chop the cornbread and French bread up into 1 inch cubes – spread them out on two baking sheets and let them dry for 24 hrs.

Warm up in a large skillet over medium heat and add one stick of butter. When it’s melted, add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking, chop up any fresh herbs you will be using.

Add chicken broth and bring to a boil. Add basil, thyme, rosemary, and parsley and stir until combined.

Place dried cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go.  Keep gradually adding the broth mixture, tasting as you go and adding more seasoning or herbs if needed. Add salt, to taste. (If the mixture is not moist enough, add more chicken broth and stir.)

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 – 25 minutes or until golden brown on top.


Weaver Street Market sponsors over 250 free events a year, providing the community with opportunities to visit with neighbors, enjoy a homemade meal, listen to local musicians and discuss what’s happening in our community and the world.