Corn Bread Stuffing

By Dianewaldron

My mother-in-law's recipe was the first from scratch homemade stuffing I ever tasted. It's also the best stuffing I have ever tasted. We honor her every holiday by serving her signature dish.

Ingredients

• For Holiday Dinners:
• 1 Corn Bread Muffin Mix
• 1 1/2 Cups Corn Bread, crumbled & dried out
• 3 Cups White Bread Crumbs, dried out (5 slices)
• 1 Large Celery Stalk, chopped
• 1/4 Red Onion, diced
• 1 Tb Margarine
• 1/2 Cup Buttermilk
• 1 Egg
• 1/4 tsp Sage
• 1 tsp Salt
• 1/4 tsp Baking Soda
• 1/4 tsp Pepper
• 1 Cup Chicken Broth
• Turkey Gizzards, cooked & chopped
• 6 Cups Corn Bread
• 1 Loaf White Bread
• 4 Celery Stalks
• Less than 1/2 Large Red Onion
• 4 Tb Margarine
• 2 Cups Buttermilk
• 3 Eggs
• 1 tsp Sage
• 4 tsp Salt
• 1 tsp Baking Soda
• 1 tsp Pepper
• 2 Cups Chicken Broth
• Turkey Gizzards, cooked & chopped

Preparation

Step 1

Bake corn bread according to package directions at least a day ahead of time. Crumble and place on cookie sheet to dry out. Also, dry out white bread crumbs.

Combine all ingredients and stuff turkey; or bake in a lightly greased covered dish at 325 degrees for 30 minutes. Then uncover and continue cooking for 15 minutes longer.

For Holiday Dinner use 9x13 pan.