Cornbread Stuffing


4 cups crumbled cornbread
2 cups dry bread crumbs
3 1/2 cups chicken stock
3 eggs
1 cup milk
2 teaspoon salt
1/2 teaspoon pepper
1 cup chopped celery
1 tablespoon poultry seasoning or sage (Tommye uses salt and half and half of sage and seasoning)
1 chopped onion



Mix cornbread and crumbs and add the stock. Beat eggs slightly, add milk, salt, and pepper. Add to bread mixture. Then add chopped celery, seasonings, and chopped onion and bake in a well-greased pan at 425-degrees for 30-40 minutes. 


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