Cornbread stuffing is an excellent side with a variety of main dish meats. Try it with chicken, turkey or pork.
8 tablespoons (1 stick) butter or margarine
1-1/2 cups chopped celery
1 cup chopped onion, chopped
1 cup chicken broth
1/2 teaspoon crushed dried sage leaves
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
9 cups (1/2-inch cubes) cornbread
1. In a 10 inch skillet over medium heat, melt butter. Add celery and onion and cook until crisp tender, about 2 minutes. Remove from heat.
2. In a large bowl, stir together the celery mixture and all remaining ingredients until well blended. Spoon into a 13×9-inch baking dish.*
3. Cover with aluminum foil and bake at 350 degrees F for 30 minutes. Uncover and bake 15 minutes longer or until top is lightly browned. Makes 8-10 servings.
*Mixture can also be used to stuff a 12 pound turkey.