Cornbread Stuffing
This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have
found that the stuffing has a better flavor if mixed the day before you need it then bake right
before serving or stuff the turkey right before roasting it. If you like sage, a pinch adds even
more flavor. Jan
1 yellow onion, chopped 6 green onions, chopped 3 stalks celery, chopped (chop some of the leaves
from a couple of stalks) or 8-9 inches cornbread (can use a mix or homemade) 6 pieces white bread,
toasted 1 egg, beaten chicken broth, to moisten (can use canned or homemade) salt and pepper
Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well. Add the
chicken broth a little at a time mixing well after each addition until the mixture is moist but not
soupy. Add the egg, salt and pepper, mix well. Turn the mixture into a baking dish and smooth with a
spoon. Bake at 350: until golden brown on top.
Leftovers freeze well if wrapped tightly.
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