Ingredients
- 2 (16 ounce) packages dry corn bread mix
- 1 onion, diced
- 1 clove garlic, minced
- 1 bunch celery, chopped
- 6 hard-cooked eggs, chopped
- 1 teaspoon rubbed sage
- 2 (14 ounce) cans chicken broth
- 2 cups turkey stock
- salt and pepper to taste
Directions
Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).
ENJOY!
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