Another Cornbread Stuffing
CATEGORIES
INGREDIENTS
  • 1 8" pan cornbread or 6 muffins, crumbled
  • 7 slices oven-dried white bread, cubed
  • 1 sleeve saltine cracker, crumbled
  • 1/2 cup butter
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 7 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon dried sage
  • 1 tablespoon poultry seasoning
  • 5 large eggs, beaten
DIRECTIONS
  1. Heat oven to 350 degrees and place rack in center. Lightly oil a large baking dish. In a large bowl, combine cornbread, white bread and crackers and set aside.
  2. In a large skillet, melt butter over medium heat. Add celery and onion; saute until softened about 5-10 minutes. Pour over cornbread mixture, add broth and combine well. Stir in salt, pepper, sage and pountry seasoning. Add eggs and combine well.
  3. P{our stuffing into prepared baking dish and bake until lightly browned about 45 minutes.