"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Southern Cornbread Stuffing Recipe

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This recipe for Southern Cornbread Stuffing, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeremy Martin
Added: Thursday, November 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Olive oil, for baking dish
8 inch round Cornbread or 6 standard muffins, crumbled
7 Slices Oven-dried White Bread (cubed)
1 sleeve Saltine Crackers, (crumbled)
1/2 Cup Butter
2 Cups Chopped Celery
1 Large Onion (chopped)
7 Cups Chicken Broth
1 Tsp. Salt
1/3 Tsp. Freshly Ground Pepper
1 Tsp. Dried Sage (optional)
1 Tbl. Poultry Seasoning (optional)
5 Large Eggs, (beaten)













Directions:
Directions:
Preheat oven to 350 and place rack in center. Lightly oil a large baking dish. In a large bowl, combine cornbread, white bread and crackers. Set aside. In a large skillet, melt butter over medium heat. Add celery and onion, saute' until softened. Pour over cornbread mixture, add broth and combine well. Stir in salt, pepper, sage and poultry seasoning. Add eggs and combine well. Pour stuffing into prepared baking dish and bake until lightly browned; about 45 minutes.

 

 

 

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