Southern Cornbread Stuffing

Recipe by Belinda M.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • cornbread, you can make your own our use any boxed cornbread mix you like (Two 13x9x2 pans- cooked)
  • 4 12
    cups chopped celery
  • 2 12
    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)
Advertisement

DIRECTIONS

  • Cook onions and celery in butter over medium heat until tender.
  • 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.
Advertisement