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Moist Cornbread Stuffing
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1 cup butter or margarine
2 cups of diced celery
1 1/2 cups chopped onions
1/4 cup minced parsley(optional)
2 1/4 tsp. salt
2 tsp. poultry seasoning
1/2 tsp.pepper
18 cups of your favorite cornbread(already prepared)crumbled
3 eggs slightly beaten
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In an 8-quart dutch oven over medium heat, in hot butter or margarine, cook the celery and onion until tender, about 10 min. Add parsley, salt, poultry seasoning, and pepper, stir well till thoroughly mixed. Stir in cornbread and eggs, mix together well. Then pour about 1 cup of chicken broth over the mixture in the casserole dish. Bake for 30 to 45 min in a 350 degree oven.
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Preparation Time: 30 min |
Serves: makes 10 cups |
| Recipe Origin: United States |
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Submitted by: |
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SueSeven
Oklahoma
United States |
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| This recipe has been viewed 19303 times. |
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