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
Originally Submitted
12/22/2012
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