Carolyn's Cornbread Stuffing

By curtiswren

This stuffing recipe has been handed down through generations. Some of the measurements are not exact and will require adjusting to taste with successive attempts.
Enjoy!

Ingredients

• CORNBREAD
• 2 C Yellow corn meal mix
• 1 C Flour
• 1 heaping tbsp of baking powder
• Add milk
• Dressing
• 1 bag of Pepper Ridge Farm Erb Seasoned Stuffing Mix
• 1 can of cream of celery
• Chicken bouillion 3-4 teaspoon granules dissolved in 1 cup of water
• 1 Green pepper
• 1 onion
• 6 eggs
• 2 tbsp of butter
• 10 shakes of sage
• 10 shakes of poultry seasoning
• 5 cups of chicken stock (or use juice from roasted turkey)

Preparation

Step 1

1. Bake cornbread at 350 degrees until done and then let cool.

2. Chop green peppers celery, and onions and then sautee in a skillet with 2 tablespoons of butter until soft.

3. Crumble cornbread into roaser pan. Add the bag of Pepper Ridge Farm Stuffing Mix. Add the sauteed green peppers, celery, and onions to the roaster pan. Add the eggs and stir into the pan.

4. Pour in the chicken stock and cup of chicken bouillon water mix and stir, stir, stir, and then stir some more.

5. Bake at 350 degrees for 50 minutes to 1 hour until the edges and top begin to turn golden brown.