Whether you call it stuffing or dressing, every family has their own special way of cooking this holiday classic.
And if you aren’t making it with cornbread, you’re missing out on something good.
Over at Lowcountry Bistro in Charleston, South Carolina, Executive Chef Matt Paul is using this Southern favorite to transform the normal mix of bread, veggies, and broth into a dish worthy of your slices of turkey and Grandma’s green been casserole.
“Our real Southern spin – or Lowcountry spin – on our stuffing is the cornbread stuffing. Using that day-old dry cornbread that really gives it that nice little sweetness to the dish,” the chef explains.
For more tips from Chef Matt, check out the video above.
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