"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cornbread Stuffing Recipe

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This recipe for Cornbread Stuffing, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marsha Coggins


1 - large pan of cornbread - (9 X 13)
1 large onion chopped fine
8 stalks celery chopped fine
2 t poultry seasoning
1 t sage
2 eggs - beaten
Broth from turkey & extra canned chicken broth

Crumble cornbread in large bowl
Add onion and celery (do not saute the onions and celery)
Add poultry seasoning and sage
Pour hot turkey broth and stir it up
If need more liquid - boil can of chicken broth and add a little at a time - be sure not to get too much liquid because you will be adding to eggs after you taste to see if seasoning is okay.
If taste is okay add two eggs and stir.
Put in buttered baking dish and bake at 350 for about 40 minutes.




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