Southern Cornbread Stuffing
- cornbread, you can make your own our use any boxed cornbread mix you like (Two 13x9x2 pans- cooked)
- 4 1/2 cups chopped celery
- 2 1/2 cups chopped onions
- 1 cup butter
- 4 eggs (slightly beaten)
- 1 (11 ounce) can cream of chicken soup
- 8 -10 teaspoons ground sage (to taste)
- 1 teaspoon salt
- 2 teaspoons black pepper
- turkey drippings (Broth from cooked turkey or chicken)
- 2 (14 1/2 ounce) cans chicken broth, if needed (this will depend on how much broth you get from your cooked turkey. (you may need 2-4 cans)
- Cook onions and celery in butter over medium heat until tender.
- Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.
make your own our, celery, onions, butter, eggs, cream of chicken soup, ground sage, salt, black pepper, turkey, chicken broth
Taken from www.food.com/recipe/southern-cornbread-stuffing-340501 (may not work)