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Angela's Cornbread Stuffing




Source of Recipe


Angela Lowry


Recipe Introduction


No, in the south we usually do not "stuff" the turkey. Every family adds something different where my family is from...


List of Ingredients




2 batches cornbread
1 cup chopped onion
3 eggs, beaten
1 tablespoon rubbed sage (optional)
2 8 to 12 oz cans clear chicken broth
6 slices toasted GFCF white bread, torn into small piece

Recipe



Make corn bread. When baked, let cool. When cool enough to
handle, crumble into a large mixing bowl. Add eggs, onion, sage, bread, and salt and black pepper to taste.

Pour chicken broth over all to make mixture "soupy". Pour into large, greased, baking dish, cover with foil, and bake at 350 F for 1 hour and 15 minutes, or until golden and firm.

Serve with giblet or brown gravy.

You may use this dressing to stuff it if you like. Just add broth until moistened. You may also add celery if you like it. Almost anything can be added to this recipe.