Southern Cornbread Stuffing

Name: Southern Cornbread Stuffing
Cook time: 1 h
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1 1/2 cups butter; 1 1/2 cups celery, chopped; 1 1/2 cups onions, chopped; 2 quarts day old bread, crumbled; 1 1/2 quarts cornbread, crumbled; 1 tablespoon salt; 1 tablespoon sage; 1 tablespoon black pepper; 1 -2 cup chicken broth

Submitted by redbird411

"This is the recipe my grandmother always used for stuffing/dressing. I am posting this here so I don't have to hunt down my recipe every Thanksgiving and Christmas."

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Ready In:: 1hr
Ingredients:: 9
Serves:: 6-8

ingredients

1 ¹⁄₂ cups butter
1 ¹⁄₂ cups celery, chopped
1 ¹⁄₂ cups onions, chopped
2 quarts day old bread, crumbled
1 ¹⁄₂ quarts cornbread, crumbled
1 tablespoon salt
1 tablespoon sage
1 tablespoon black pepper
1 -2 cup chicken broth

directions

In a skillet sweat/soften the celery and onion till tender and transparent.
Combine breads and seasonings in a large bowl. Stir in vegetables and butter mixture and then add in chicken broth to reach the desired moistness you prefer. Normally I use about two cans. This can vary depending on how dry and absorbent your bread crumbs are.
At this point you can stuff a bird with the mixture but I tend to just place the dressing in a buttered casserole dish.
Bake at 350* for about 1 hour till desired doneness. I like the dressing moist inside and crusty around the edges.