| Cornbread Stuffing |
| 4 c crumbled cornbread |
1/3 c melted margarine |
| 4 c crumbled stale white bread |
3 eggs, beaten |
| 1/2 c finely chopped onions |
broth or milk to moisten well |
| 1 t (or more) rubbed sage |
1 c chopped celery |
| 1 t (or more) poultry seasoning |
1 can cream of chicken soup |
| 1 can cream of celery soup |
1 can chicken broth |
|
| Sautee celery and onions. Mix all ingredients well in
large deep casserole dish. Cook at 350°F until crust forms around
edge and center is no longer wet (about an hour). Yield: enough for
10-lb turkey.
|
