Cornbread Stuffing Recipe

Ingredients:

2 cups chopped onions
2 cups chopped celery
1⁄2 cup butter
4 cups finely crumbled toasted bread
4 cups finely crumbled cornbread
1 tablespoon salt
2 teaspoons freshly ground black black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. )
4 large eggs, beaten

Instructions:

Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.

Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.

Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.

Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.