Shelly's Recipe

OLD FASHIONED CORNBREAD STUFFING

Category: Dressing and Stuffing

1/2 cup finely chopped celery
1/2 cup sliced fresh mushrooms
1/4 cup chopped onions
2 tbsp snipped fresh parsley
1 1/2 tsp ground sage
2 3/4 cups unseasoned cornbread dressing cubes (If unseasoned cubes are unavailable, use the stuffing crumbs from a 6 oz. package of cornbread stuffing mix, discard the seasoning packet.)
1 to 1 1/2 cups chicken broth defatted

Preheat the oven to 350 degrees F. Lightly spray a 1 1/2 to 2 quart casserole dish with no stick spray.

Lightly spray a medium skillet with no stick spray. Add the celery, mushrooms and onions. Cook and stir over medium heat until tender.

Stir in the parsley and sage. Place the cornbread in the prepared casserole dish. Then add the onion mixture. Drizzle with 1 cup of the broth. Gently toss. If necessary, drizzle with enough of the remaining 1/2 cup broth to moisten the bread. Gently toss to mix well.

Bake, uncovered, for 30 to 40 minutes or until heated through.

Makes 4 servings