Cornbread Stuffing

By Jaymers

Ingredients

• cornbread
• 7 slices oven-dried white bread
• 1 sleeve crackers (recommended: Saltine)
• 8 tablespoons butter
• 2 cups chopped celery
• 1 large onion, chopped
• 7 cups chicken stock
• 1 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon sage, optional
• 1 tablespoon poultry seasoning, optional
• 5 eggs, beaten

Preparation

Step 1

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

3. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.

4. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well.

5. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.