This is how my family has made Cornbread stuffing for chicken and turkey for several generations. My French Grandma Amanda Jane Pevytoe learned it from her family in Louisiana. She taught it to my mother who taught it to me. My grandma used biscuits instead of white bread. I use some whole wheat too. We do not really put it inside of the fowl. This is really Sunday supper for us.
1Make corn bread the day before. Crumble when ready to make stuffing.Tear up loaf bread or biscuits, mix the two in large bowl. Add sage, salt and pepper. Add onions, chopped fine. Add celery and boiled eggs. Stir thoroughly.
2Combine butter and broth. Stir enough broth mixture into breads to moisten and soften. Stir to a batter consistency,somewhat like muffins, not totally smooth or liquid, but dissolving the lumps. Add beaten eggs. Cover. Set aside 2-3 hours.
3Pour into baking pans which are well buttered. Bake at 350 degrees F.until set and turning light golden brown, about 25 minutes. Usually makes 1 big 10x15" pan full.