Momma's Cornbread Dressing

Crumbled cornbread, chopped hard-boiled eggs, onion, garlic, sage and celery are in this stuffing or dressing. It's moistened with chicken and turkey broth and can be used to stuff a 12 to 15 pound turkey.

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2 (16 ounce) packages dry corn bread mix

1 onion, diced

1 clove garlic, minced

1 bunch celery, chopped

6 hard-cooked eggs, chopped

1 teaspoon rubbed sage

2 (14 ounce) cans chicken broth

2 cups turkey stock

salt and pepper to taste

Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.

Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.

Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

Momma's Cornbread Dressing

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