Bandera Restaurant-style Incredible Cornbread Stuffing


  • 1 1/2 oz softened butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 2 Tbsp chopped garlic
  • 1 tsp black pepper
  • 1/2 tsp rubbed sage
  • 12 oz crouton bread cut into 1 x 2-inch pieces
  • 2 1/2 cups cold chicken or turkey stock
  • 1 skillet Bandera Cornbread


Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2 minutes. Add black pepper and sage. Continue to cook until vegetables are tender. Remove from heat and allow to cook thoroughly.

Mix together cooled/ sautéed vegetables with cornbread and crouton bread. Add stock. Carefully mix until combined. Add to a buttered baking dish. Dot with softened butter. Cover with foil. Bake for approximately 10 minutes at 350° F until hot. Remove foil and bake for an additional 5 minutes.

Makes 4

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