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Easy Cornbread-Brown Butter Stuffing Updated October 30, 2021 Total Time About 1 hour Rating Comments Read comments Advertisement Ingredients 6 tablespoons unsalted butter 9 cups stale cornbread, crumbled into large chunks cup thinly sliced scallions 2 large eggs 1 to 2 tablespoons chopped fresh sage or rosemary teaspoon kosher salt teaspoon chile powder Black pepper, as needed Turkey or chicken stock (optional) Preparation Step 1 In a medium skillet over medium-low heat, melt the butter
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Bring the pot to a boil, turn the heat to low-medium, and let them cook for about 30-40 minutes or until they are tender
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