Grandma’s Cornbread Stuffing

Thanksgiving Recipes from the Totaro Family

Total Time: 45 min | Cook Time: 30 min | Prep Time: 15 min
Yield: 10 servings in (1) 13x9 in baking dish

This recipe starts with crumbled cornbread. You can buy pre-made cornbread, make it from a mix, or from scratch. You need to have day-old cornbread, no matter what you chose! For the stock, use store-bought or homemade chicken stock for more flavor and moisture.

Ingredients

• 6 cups crumbled cornbread

• ⅓ cup butter

• ½ cup onion, chopped

• 1 cup celery, chopped

• 2 large eggs, beaten

• 3 cups chicken broth

• 4 slices bread (2 ½ cups), torn into small pieces

• 1 teaspoon dried sage, or more to taste

• ½ teaspoon ground pepper

Ingredients

1. **Bake cornbread the day before.

2. Preheat the oven to 450° F. Lightly grease a 13x9-inch baking dish.

3. Melt butter in a large skillet over medium heat. Add onion and celery and sauté until tender, about 3 minutes.

4. In a large mixing bowl, combine the crumbled cornbread, bread, cooked celery and onion, sage, and black pepper.

5. Stir in broth and eggs into the cornbread mixture and blend well.

6. Pour ingredients into a prepared baking dish.

7. Bake for 30 minutes or until golden brown.

8. Serve and enjoy!