Cornbread Stuffing

Homemade Cornbread Stuffing                                       Nancy Harrison

Ingredients

1 Pkg Herb seasoned stuffing mix (I like Pepperidge Farms)

1 - 2 Pkg Jiffy cornbread mix

1-2 sticks of butter

1 Quart Chicken Broth or Stock (I prefer homemade)

1-2 onions, chopped

5-6 stalks of celery, chopped

Celery Seed

Fresh Sage to taste

Instructions

Bake the cornbread the day before, leave out uncovered to cool and dry out.

Break the cornbread into crumbs and mix with the stuffing mix

Sauté the onions and celery in butter with celery seed; mix with the dry stuffing mix, add chopped fresh sage, stir in thoroughly, them drizzle the chicken stock over while stirring until the mixture is moist and sticks together. Bake in a casserole dish at 350 degrees until hot and browned on top – about 30-45 minutes depending on the size of the dish.

Options to add: browned sausage, chopped apples, whole kernel corn, etc.