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Nutrition Facts
Serving Size 1 (103g) Recipe makes 24 servings
Calories 108
Calories from Fat 85		(79%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 5.4g	27%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 56mg		18%
Sodium 379mg		15%
Potassium 128mg		3%
Total Carbohydrate 3.6g		1%
	Dietary Fiber 0.7g	2%
	Sugars 1.3g
Protein 2.5g		5%
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Southern Cornbread Stuffing

Recipe #340501 | 2 hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Belinda M.
Dec 1, 2008

This recipe has been in my family for over 40 years. It is easy to make and delicious. I have added a few ingredients to the original recipe and it tastes even better. This makes enough to feed a crowd, so you may want to half the recipe. Just a simple delicious cornbread stuffing. You can freeze any left-overs if there is any left... just thaw and re-heat covered with foil @ 350 degrees for 35-40 minutes or until heated through. Also good re-heated in the microwave.

SERVES 24 (change servings and units)

Ingredients

cornbread, you can make your own our use any boxed cornbread mix you like (Two 13x9x2 pans- cooked)
4 1/2 cups chopped celery
2 1/2 cups chopped onions
1 cup butter
4 eggs (slightly beaten)
1 (11 ounce) can cream of chicken soup
8-10 teaspoons ground sage (to taste)
1 teaspoon salt
2 teaspoons black pepper
turkey drippings (Broth from cooked turkey or chicken)
2 (14 1/2 ounce) cans chicken broth, if needed (this will depend on how much broth you get from your cooked turkey. (you may need 2-4 cans)

Directions

1
Cook onions and celery in butter over medium heat until tender.
2
Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.