8 cups crumbled cornbread
1 cup chopped onion
1 cup chopped celery
1 stick butter
2 tsp Poultry Seasoning (or adjust to your taste)
1-2 eggs
1/2 tsp salt
1/2 tsp pepper
chicken broth
If you like things like mushrooms or nuts in your stuffing you can add those too. I have used walnuts in this and it was good.

1. Make cornbread the day before. If your cornbread recipe says it makes an 8″ square pan then double it. Most recipes call for sugar, just don’t add it and it will be fine.
2. Melt butter in a skillet over medium heat. Add onions and celery and saute gently until tender but do not brown. Add seasonings to warm onion mixture and stir to bring out the flavor.
3. Put 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 you will probably need only 1 egg. Otherwise use 2).
4. Add broth a little (1/2 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.
5. Stuff cavity of turkey and roast immediately.
6. For side dish, lightly oil a casserole with olive oil. Put mixture in and bake at 350 degrees for 1/2 hour or until browned around the edges. Serves 8 (enough for a 12 pound turkey).