Almost like Grandma's Cornbread Stuffing.
I always make the cornbread 2 to 3 days in advance and break it up to dry.
The kids always like some boiled/ sliced eggs added also.
2 largeyellow onions chopped/diced
4ribs of celery chopped
1 Tbspthyme, dried
1 Tbspsage, dried
32 ozdried, crumbled cornbread
4 cor more to taste chicken broth
2 stickbutter, cold
How to Make Almost like Grandma's Cornbread Stuffing.
- Preheat oven to 350.
In 1 stick of butter brown the celery and onion.
Add the Thyme and Sage to the butter and let cook a few more minutes.
- In large casserole dish, or turkey roasting pan, Mix together cornbread and all ingredients. Slice second stick of butter and place slices on top of mixture.
- Cover in foil & cook 30 minutes, remove foil and cook until top is firm and a little crisp.
If you want, some addition I have been thinking of are maybe some boiled egg and some cooked and diced giblets.