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Cornbread stuffing
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| Ingredients Edit and Save Original recipe makes 6 to 8 servingsChange Servings | |
| 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 | |
| pepper to taste | |
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PREP
45 mins
COOK
30 mins
READY IN
1 hr 15 mins Directions
Prepare the dry corn bread mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
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