Ingredients

The following ingredients have 10 Servings
  • 1 pre-made cornbread stuffing (linked in the opening write up)
  • 2.5 cups chicken broth
  • 2 eggs
  • 1 cup diced onion (I used red onion)
  • 4 celery stalks (diced)
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 tsp dried sage
  • Dash of salt & pepper

Instruction

  • Make your cornbread recipe the day before if you can, leave uncovered overnight.
  • Preheat oven to 300F and spray a large cookie sheet with some non stick spray. Cut your cornbread into 1 inch cubes and spread on cookie sheet, bake in the oven for 10 minutes, let cool. Increase temperature of the oven to 375F.
  • Meanwhile, in a large bowl whisk your eggs and add in broth. Mix in onions, celery and seasonings. Once the cornbread cubes have cooled very gently fold into your broth mix.
  • Place stuffing in a sprayed 9x13 casserole dish and bake for 40 minutes (make sure oven is set to 375F)
  • Remove from oven and serve. Makes 10- 6oz servings. Stuffing will freeze well.