Southern Cornbread Stuffing

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 24
• cornbread, you can make your own our use any boxed cornbread mix you like (two 13x9x2 pans- cooked)
• 4 1/2 cups chopped celery
• 2 1/2 cups chopped onions
• 1 cup butter
• 4 eggs (slightly beaten)
• 1 (11 ounce) can cream of chicken soup
• 8 -10 teaspoons ground sage (to taste)
• 1 teaspoon salt
• 2 teaspoons black pepper
• turkey drippings (broth from cooked turkey or chicken)
• 2 (14 1/2 ounce) cans chicken broth, if needed (this will depend on how much broth you get from your cooked turkey. (you may need 2-4 cans)

Recipe

• 1 cook onions and celery in butter over medium heat until tender.
• 2 crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. stir well; pour in turking drippings, eggs, soup, sage, salt and pepper. stir well. add canned broth if needed to make mixture very moist. it should be the consistency of a cake batter. bake at 350 degrees for about 1 hour or until firm and top is light golden brown.