Cornbread Dressing

By Fleur de lis

Ingredients

• 2 (16 ounce) packages dry corn bread mix
• 1 onion, diced
• 1 clove garlic, minced
• 1 bunch celery, chopped
• 6 hard-cooked eggs, chopped
• 1 teaspoon rubbed sage
• 2 (14 ounce) cans chicken broth
• 2 cups turkey stock
• salt and pepper to taste

Preparation

Step 1

Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist.
Place stuffing into a casserole dish. Bake for 1 hour at 350 degrees until dressing becomes firm but not too dry.