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Southern Cornbread Stuffing Recipe


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     Southern Cornbread Stuffing

Category   Salads - Soups - Sidedishes
Sub Category   None

6 cups crumbled cornbread
3 cups soft bread crumbs
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3-4 cups chicken broth
2 cups chicken, diced, optional
1 heaping tablespoon dried sage, crumbled
1 1/2 tsp. dried leaf thyme, crumbled
1 tsp. dried marjoram, crumbled
1/2 tsp. dried rosemary, crumbled
1 tsp. salt
1/2 tsp. freshly ground balck pepper
2 eggs, lightly beaten

heat oven to 400'. in a large mixing bowl, combine the cornbread and white bread crumbs, in a saucepan over medium heat, saute the onion and celery in butter until tender. do not brown. combine the sauteed vegetables with the bread mixture. stir in chicken broth, using enough to moisten. stir in the diced chicken and the seasonings and beaten eggs, blending well. spread the mixture in a large shallow baking or roasted pan measuring about 10X15. bake for 20-30 minutes

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