Shelly's Recipe

CORNBREAD STUFFING

Category: Dressing and Stuffing

For the broth, combine:
1 1/2 cups chopped onion
1/2 cup chopped celery
4 cups water
Giblets and neck from turkey
Cover and simmer for 1 hour.

Make 1 recipe cornbread. Crumble into a large mixing bowl. Add 1/2 bag cornbread stuffing, mix well.

In skillet combing:
1/2 cup butter
1 cup chopped celery
1 medium onion, chopped
1 bunch chopped green onions
3-4 tbsp finely copped parsley

Sauté just until onions are clear. Add to corn bread mixture and mix well. Add:
2 cans chicken broth
1 tbsp sage
Salt and pepper, to taste

Dressing should be soupy, but not too thin. Cover dressing and let stand in the refrigerator for several hours or overnight. Remove and let stand at room temperature for 30 minutes. (It may be too dry from sitting overnight, if so, add a little water or stick to moisten it up again. Also, if you want oyster dressing, this is the point to add fresh, whole, washed, drained oysters that have been sautéed in butter.) Pour dressing into a butter casserole dish. Bake at 325 until heated through and slightly brown around the edges.