Cornbread Stuffing

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 24

Ingredients:

chicken or turkey parts

onion

celery

chicken paste

20 cup(s) cornbread crumbled

4 cup(s) bread/biscuits dried and crumbled

2 stick(s) butter

5 cup(s) celery chopped (about 1 bunch)

5 cup(s) onion chopped (about 5 large)

4 tablespoon(s) sage rubbed or 3 tbls ground

1 tablespoon(s) pepper

5 quart(s) chicken or turkey broth

13 eggs large

Directions:

1. Make cornbread according to directionson the cornmeal package, except I only use 1/3 of the salt the recipe requires since the chicken broth is usually so salty. Salt may be added later to dressing. Usually a recipe using 3 cups of cornmeal and 3 cups of flour will make 20 crumbled cups of cornbread. Saute celery in butter, adding the onions a little later since the onions require less time to saute. Celery should be slightly tender and onions slightly transparent. Add everything together in a big bowl or pot except the eggs. Mix well. I tase the dressing prior to adding the eggs to see if it needs additional salet. Add salt to taste and then add beaten raw eggs. Place in greased pans. This usually makes (for 24 servings) makes 3 - 9x12 pans. You can freeze the dressing in the raw state and defrost prior to cooking. Coon at 350 degrees until brown and set in the middle... about an hour.

By RecipeOfHealth.com