This recipe has been in my family for over 40 years. It is easy to make and delicious. I have added a few ingredients to the original recipe and it tastes even better. This makes enough to feed a crowd, so you may want to half the recipe. Just a simple delicious cornbread stuffing. You can freeze any left-overs if there is any left... just thaw and re-heat covered with foil @ 350 degrees for 35-40 minutes or until heated through. Also good re-heated in the microwave.
cornbread, you can make your own our use any boxed cornbread mix you like (Two 13x9x2 pans- cooked)
4 1/2cupschopped celery
2 1/2cupschopped onions
1 cupbutter
4 eggs (slightly beaten)
1(11 ounce) cancream of chicken soup
8 -10 teaspoonsground sage (to taste)
1 teaspoonsalt
2 teaspoonsblack pepper
turkey drippings (Broth from cooked turkey or chicken)
2(14 1/2 ounce) canschicken broth, if needed (this will depend on how much broth you get from your cooked turkey. (you may need 2-4 cans)
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Instructions
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.