Southern Cornbread Stuffing
- 1 (6.5 oz) box cornbread mix
- 7 slices lightly toasted whole wheat bread, diced
- 40 None Saltine crackers, crushed
- 3 tbsp butter
- 2 cups chopped celery
- 1 None large onion, chopped
- 5 cups chicken stock
- 1 tsp fresh sage, chopped
- 1 tbsp poultry seasoning
- 1 cup Egg Beaters
- Preheat oven to 350u0b0F. Prepare cornbread mix according to package directions. Let cool completely then crumble into a large bowl. Add toast and crackers. Set aside.
- Melt butter in large skillet over medium heat. Add celery and onion, cover and cook until tender, about 5-10 mins. Add to cornbread mixture along with stock, sage and seasoning mix. Season. Add eggs and mix until combined. Transfer to a greased baking pan and bake until cooked through, about 45-60 mins.
cornbread mix, whole wheat bread, crackers, butter, celery, onion, chicken stock, fresh sage, poultry seasoning, egg beaters
Taken from recipes-plus.com/api/v2.0/recipes/31503 (may not work)