Southern Cornbread Thanksgiving Stuffing

• Cornbread (recipe follows)
• 7 slices oven-dried white bread
• 1 sleeve saltine crackers
• 2 c. celery, chopped
• 1 large onion, chopped
• 8 Tbsp. butter
• 7 c. chicken stock
• 1 tsp. salt
• freshly ground black pepper
• 1 tsp. sage (optional)
• 1 Tbsp. poultry seasoning (optional)
• 5 eggs, beaten

1. Preheat oven to 350u0b0.
2. In a large bowl, combine crumbled cornbread, dried white bread slices and saltines; mix together and set aside.
3. In a large skillet, saut the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes.
4. Pour sauted mixture over cornbread mixture.
5. Add the stock.
6. Mix well; taste and add salt, pepper to taste, sage and poultry seasoning. Mix well.
7. Add beaten eggs and mix well.
8. Reserve 2 heaping tablespoons of this mixture for the giblet gravy.
9. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes.
10. Serve with turkey as a side dish.

white bread, crackers, celery, onion, butter, chicken stock, salt, freshly ground black pepper, sage, poultry seasoning, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=102632 (may not work)