Oma's Thanksgiving Stuffing

Oma's Thanksgiving Stuffing Recipe

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Veronica Taylor


My mom made this every year at Thanksgiving. She passed away before passing down her recipe, but my sisters and I where able to remember all the ingredients to make this and make her proud.

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6 c
corn bread, crumbed
eggs, hard boiled, chopped,
stalks of celery, chopped
large onion, chopped
1 tsp
celery salt
1 tsp
rubbed sage
3 can(s)
chicken broth(14.5 oz)
1/2 c
1 Tbsp
poultry seasoning
1 tsp
black pepper
1 1/2 tsp
thyme, dried
1 1/2 tsp

How to Make Oma's Thanksgiving Stuffing


  • 1The night before prepare cornbread, according to package directions. Once the cornbread is cooked and cooled, crumble.
  • 2Place eggs in saucepan and cover with water. Bring to a boil. Cover and remove from heat and let sit in hot water for 10 to 12 minutes. Remove from water, cool, peel and chop. Chop up celery and onions.
  • 3Preheat oven to 350. Lightly grease one 9x13 baking dish. In large bowl combine cornbread, eggs and seasonings.( If you like extra sage add 1 tsp at a time to taste).
  • 4In 2 qt pot, combine celery, onion, butter and broth. Bring to a boil and simmer until vegtables are tender.
  • 5Pour broth over cornbread and mix. Place stuffing in baking dish.
  • 6Bake 60 to 70 minutes or until edges begin to brown.

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