Cornbread Stuffing

Prep time: 40 minutes            Cook time: 50 minutes          
Total time: 1 hour 30 minutes

Servings: 24 servings

Ingredients:

• 1 batch Edwards Mill Cornbread, cubed and dried, made ahead
• 1 loaf Texas toast, cubed and oven-dried
• 2 c. celery, chopped
• 1 onion, chopped
• 7 c. chicken stock or vegetable stock
• salt and pepper to taste
• 5 eggs
• 1 tsp. sage
• 1 tsp. poultry seasoning
• 3 cloves garlic, minced

Instructions:

1. Preheat oven to 350°F and spray a shallow baking dish with nonstick cooking spray.
2. In a skillet, sauté the celery and onion until translucent
3. In a large bowl, add the stock, sauteed vegetables, salt and pepper, eggs, sage, poultry seasoning, and garlic.
4. Gently toss in the diced cornbread and Texas toast. Pour the stuffing in the prepared baking dish and bake for 45 minutes or until cooked through.
5. Serve hot with turkey and gravy!