Southern Cornbread Stuffing

Southern Cornbread Stuffing for Laurie's Son-in-Law

This is my basic stuffing recipe, just made with cornbread instead of dried breadcrumbs. You can make the packaged cornbread mix, or use your own homemade, or even buy a 9X9 pan at the grocery store. Try to save energy where you can for Thanksgiving.

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste
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Prepare the dry corn bread mix according to package directions. Cool and crumble. I'd do this the day before.

Have prepared (washed and dried) turkey ready, or a greased 9x13 inch baking dish.

In a Dutch oven over medium heat, melt the butter and saute the celery and onion until soft. Let it cool a few minutes to make it easier to handle.

To the celery and onions, add 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper, mix well.

Place into prepared turkey or dish. If you bake in a baking dish, bake at 350 degrees F (175 degrees C) for 30 minutes.