Southern Cornbread Stuffing- Paula Deen

• cornbread (any recipe making one pan will do)
• 7 slices oven-dried white bread
• 32 saltine crackers (1 sleeve)
• 8 tablespoons butter
• 2 cups celery, chopped
• 1 large onion, chopped
• 7 cups chicken stock
• 1 teaspoon salt
• fresh ground black pepper
• 1 teaspoon sage (optional)
• 1 tablespoon poultry seasoning (optional)
• 5 eggs, beaten

1. Preheat oven to 350u0b0F.
2. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
3. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
4. Pour the vegetable mixture over cornbread mixture.
5. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
6. Add beaten eggs and mix well.
7. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

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

Taken from www.food.com/recipe/southern-cornbread-stuffing-paula-deen-267194 (may not work)