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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Grandpa’s Cornbread Stuffing Recipe

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This recipe for Grandpa’s Cornbread Stuffing, by , 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!

Contributor:  
Contributor:  
Jamie Garner

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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