Cornbread Stuffing

Directions

Make cornbread the day before. If the cornbread recipe says it makes an 8" square pan then double it. Most recipes call for sugar, but don't add it. It will be fine.

Melt butter in a skillet over medium heat. Add onions and celery. Saute gently until tender but do not brown. Add seasonings to warm onion mixture and stir to bring out the flavor.

Put crumbled cornbread in a large bowl or pan. Pour onion mixture over cornbread and toss to mix. Beat eggs in a small bowl and stir into bread mixture. (If your bread is very moist add only 1 egg, otherwise use 2 eggs.)

Add broth a little (½ cup) at a time and stir to mix. If you are stuffing the turkey, the mixture doesn't have to be quite as moist because it will absorb the juices from the turkey. If you are cooking it as a side dish it should be really moist.

Stuff cavity of turkey and roast immediately. (As a side dish, lightly oil a casserole with olive oil. Put mixture in and bake at 350 F for 30 min or until browned around the edges.)

Serves 8 (enough for a 12 pound turkey).