Ingredients
- 1 loaf white bread
- 1 cup celery, chopped
- 2 eggs
- turkey or chicken broth
- 1 large package cornbread
- 1 large onion, chopped
- sage to taste ( try 1 T.)
- 1/4 c. butter, melted
Directions
- Prepare cornbread as directed
- Toast bread slices and let dry overnight.
- In a large bowl, break bread into small pieces and crumble cornbread. Add celery, onions, sage, salt and pepper to taste. Add leftover egg whites from pies.
- Melt butter in 2 cups (or one can) of broth and use to moisten stuffing to desired texture.
- Stuff cavity of turkey and pack up around legs or place in 9 x 13 pan and bake at 350 degrees.
*** Make it more dry than moist for stuffing turkey as turkey juices will moisten further.
