Recipe Archives->Thanksgiving->Cornbread Stuffing 04

 
Southern Cornbread Dressing
 
1 yellow onion, chopped
6 green onions, chopped
3 stalks celery, chopped (chop some of the leaves from a couple of stalks)
1/2 cup butter
8 or 9 inch pan cornbread (a mix or homemade)
6 pieces white bread, toasted
1 egg, beaten
Chicken broth to moisten (canned or homemade)
salt and pepper to taste
1/2 to 1 tsp dried or fresh sage (optional)
 
Cook onion and celery in some unsalted butter until they are soft,
do not brown. Remove from heat. Crumble the cornbread and toast
into a large bowl, add the onion mixture and mix well. Add the
chicken broth a little at a time mixing well after each addition
until the mixture is moist but not soupy. Add the egg, salt and
pepper, mix well. Turn the mixture into a baking dish and smooth
with a spoon. Bake at 350F until golden brown on top.

This can also be used to stuff the turkey, chicken, etc.  

Printable version: cornbread-stuffing04.txt.