Buttermilk Cornbread Stuffing

• 1/2 cup unsalted butter
• 2 cups finely chopped celery
• 2 cups finely chopped onions
• 2 tablespoons minced fresh thyme leaves
• 2 tablespoons minced fresh sage leaves
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• About 2 cups homemade turkey broth* or reduced-sodium chicken broth
• 4 large eggs, lightly beaten

1. Break cornbread into coarse crumbs onto 2 rimmed baking sheets. Set out uncovered overnight to dry.
2. Preheat oven to 350u0b0. Grease a 9- by 13-in. baking dish. Put cornbread in a large bowl.
3. Melt butter in a large frying pan over medium heat. Add celery, onions, thyme, and sage; cook, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in salt and pepper.
4. Add vegetables to cornbread; stir in enough broth until cornbread is moistened but not soggy. Stir in eggs. Put stuffing in baking dish; cover with foil.
5. Bake stuffing 30 minutes. Uncover and bake until crisp on top, 25 to 30 minutes more.
6. *Follow recipe for Easy Chicken Broth at sunset.com, with chicken or turkey bones.
7. Make ahead: Through step 1, up to 2 days (transfer dry crumbs to a container), or through step 4, up to 1 day, chilled; bake, covered (step 5), 45 minutes before uncovering.

unsalted butter, celery, onions, thyme, sage, kosher salt, pepper, turkey broth, eggs

Taken from www.myrecipes.com/recipe/buttermilk-cornbread-stuffing (may not work)