Cornbread Stuffing

A delicious Holiday stuffing made with cornbread, my favorite, and shiitake mushrooms, the combination of ingredients give an aromatic tasteful stuffing.



  • 2 tbsp olive oil

  • 1 lb chicken liver

  • 1 clove garlic minced

  • 1 tsp salt

  • 1 tsp white pepper

  • 3 tbsp unsalted butter

  • 1 white onion chopped finely

  • 1 fuji apple peeled and chopped

  • 1 cup chopped parsley

  • 1/4 cup chopped sage

  • 3 to 4 chopped shitake mushrooms

  • 1 loaf of crumbled cornbread


  1. Add the olive oil in a pan over medium heat and roast the chopped chicken liver until fully cooked. Set aside.

  2. In another pan, melt 1 tbsp of butter over medium heat. Saute the finely chopped onions and minched garlic for about 3 minutes.

  3. In anothre pan, cook the chopped apples and shitake mushrooms until softened in the pan. Add the parsley and sage and cook for 1 more minute. Set aside.  

  4. In the same pan over medium heat, melt 2 tbsp of butter. Add the cornbread crumbles until completely coated with the butter. Mix in the apple mixture, onions and chicken liver to the cornbread crumbles.

  5. Add salt & pepper to taste.

  6. Enjoy!

Recipe Notes:

This recipe is different from your traditional stuffing because is not cooked inside the turkey cavity, avoiding over moisture. 

You can serve it as a salad as well. 

Is just so delicious. 

Hope you enjoyed it as I do. 

Please I will love your comments and suggestions.


Rossana RaddenComment