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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Grandpa’s Cornbread Stuffing Recipe

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This recipe for Grandpa’s Cornbread Stuffing is from Holiday Cooking, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Corbread
Onion
Hard boiled eggs
Olives
Celery
Mushrooms
Pine nuts
Chicken broth
Salt
Pepper
Poultry seasoning
Directions:
Directions:
Bake cornbread and let cool. 2 boxes of jiffy is good.
Chop onions. Open a can of sliced olives and a can of mushrooms and drain them. Slice hard boiled eggs. Chop 2-3 ribs of celery into small pieces.
Combine all ingredients and put in a crock pot or dutch oven to bake; be sure to add broth sparingly to get the right texture. You don’t want it too dry but you don’t want it a ball of mush.
Pine nuts are optional.
Bake an hour or so.

 

 

 

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