Cornbread Stuffing

October 12, 2019

Cornbread Stuffing

Cornbread Stuffing


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


Preheat oven to 350 degrees Fahrenheit 
Spray shallow baking dish - set aside
In a skillet, saute celery and onion until translucent
In a large bowl, add the stock, sauteed vegetables, salt and pepper, eggs, seasonings, and garlic
Gently toss in cornbread and Texas toast
Pour in a baking dish
Bake 45 minutes or until cooked through
Serve with turkey

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