Wilson Family Stuffing

• 3 (8 1/2 ounce) boxes corn muffin mix, I like to use two yellow and one white and I only use the Jiffy brand
• 3 eggs
• 1 cup milk
• 1 loaf bread, I usually just end up using 1/2 to 3/4 of it
• 1 (14 1/16 ounce) can cream of chicken soup
• 2 cups chopped onions
• 2 cups celery
• 58 ounce mccormick poultry seasoning, I only use half of the bottle
• salt and pepper
• chicken broth or all of your turkey broth

1. 1.
2. Make 3 pans of cornbread by mixing 3 packets of mix, 3 eggs, and 1 cup of milk in large bowl and pouring into 3 pans.
3. Cook in oven according to the directions on the box for your choice of pan/pans.
4. 2.
5. In large roasting pan combine cakes of cornbread, celery, onion, poultry seasoning(1/2 of a 0.55 ounce container seems to be perfect), cream of chicken, and turkey broth.
6. (If you are using chicken broth I would start off with 1 can and add more as you feel the stuffing getting drier than you prefer.
7. ).
8. 3.Add bread 4 slices at a time to desired thickness.
9. 4.Add Salt and Pepper to taste.
10. Cook at 400 degrees for 15 min or until the top is golden.
11. Cover and decrease heat to 350 for another 30 minute or until vegetables are soft.
12. **** Make sure the broth is as warm as possible when you add it to the mixture and begin mashing it with your hands.
13. This will deliver a more realistic idea of the consistancy (moist vs. firm) you will have after cooking.
14. This occurs because the broth contains gelatins that thicken according to temperature.
15. The more the temperature drops during mixing, the more firm your stuffing will appear and after cooking it will be that much drier.

corn muffin, eggs, milk, bread, cream of chicken soup, onions, celery, poultry seasoning, salt, chicken broth

Taken from www.food.com/recipe/wilson-family-stuffing-185900 (may not work)