Cornbread Almond Stuffing

• 3 1/2 c. chopped celery
• 5 Tbsp. minced onion
• 1 1/2 c. butter
• 1 Tbsp. poultry seasoning
• 2 tsp. savor salt
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 8 c. white bread cubes
• 4 c. whole wheat bread cubes
• 4 c. cornbread cubes
• 2 eggs, lightly beaten
• 1 c. slivered toasted almonds
• 4 chicken bouillon cubes
• 2 c. water

1. Saute celery and onion in butter.
2. Sprinkle poultry seasoning, savor salt, salt and pepper over bread cubes.
3. To celery and onion mixture, add eggs and almonds; toss.
4. Dissolve bouillon cubes in water; pour over bread mixture, tossing lightly until blended. Stuff bird; put remaining stuffing in casserole.
5. Bake, covered, at 300u0b0 for 40 minutes.
6. Remove cover; let brown.
7. Stuffs a 10 to 12-pound turkey, plus extra casserole.

celery, onion, butter, poultry seasoning, salt, salt, black pepper, white bread, whole wheat bread cubes, cubes, eggs, almonds, chicken bouillon cubes, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455476 (may not work)