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Recipes

December 8, 2012

Cornbread Stuffing

GREENVILLE —

Cornbread Stuffing

Tobbie Davis

2 boxes Jiffy Mix--cooked as directed. Cube and let

       dry a couple days

1 stalk Celery

1 large Onion

1 stick Butter

Chop celery & onion into uniform size and brown in butter on low heat

4 Eggs-- slightly beaten

1/2 loaf Day Old Bread, crumbled

1 pkg Crackers, crumbled

5 cubes Chicken Bullion dissolved in 1 cup water

Milk -- enough to moisten breading well

1 tbsp. Poultry Seasoning ( season to taste--but flavor

     will intensify while cooking)

Salt, Pepper, Garlic Powder

Combine 1/2 cornbread with all other ingredients in large mixing bowl and mix well -- until nothing is really identifiable. Once well mixed and flavored to taste, fold in the remaining cornbread. 

Bake in lightly greased 9x13 pan at 350 degrees for 45 minutes to 1 hour

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