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In the South we do "dressing", not "stuffing".
Here is a recipe that I have developed:
1 large pan of cornbread - crumbled (see below if you need a cornbread recipe)
3 slices of toasted white bread - torn into bits
2 boiled eggs – chopped (I don't use all the white)
1 minced onion
2 stems minced celery
1 teaspoon poultry seasoning
¾ teaspoon black pepper
1 can cream of chicken soup
1 can chicken broth
Cook celery and onion in 2 tablespoons butter until soft but not brown.
In a LARGE bowl, mix the celery and onions with other ingredients---adding the soup and broth last.
Fold into a 13X9 baking dish.
Bake at 350 for 20 to 30 minutes.
If you want a recipe for cornbread:
Grease a large cast iron skillet with solid Crisco.
Put it in the cold oven and set the temp to bake at around 400 degrees and let it pre-heat.
When the oven is nearly up to the setpoint, break an egg in a mixing bowl and stir it.
Add 1 cup of Martha White Self-rising Cornbread mix. Use more if you want thick cornbread.
Stir in 1 cup of buttermilk (more if necessary to make it so it will pour but not enough to make it runny).
Pour it in the pre-heated pan and let it cook until light brown on top.
Remove from the oven and let it cool a little before dumping it out onto a cutting board.
Here is a recipe that I have developed:
1 large pan of cornbread - crumbled (see below if you need a cornbread recipe)
3 slices of toasted white bread - torn into bits
2 boiled eggs – chopped (I don't use all the white)
1 minced onion
2 stems minced celery
1 teaspoon poultry seasoning
¾ teaspoon black pepper
1 can cream of chicken soup
1 can chicken broth
Cook celery and onion in 2 tablespoons butter until soft but not brown.
In a LARGE bowl, mix the celery and onions with other ingredients---adding the soup and broth last.
Fold into a 13X9 baking dish.
Bake at 350 for 20 to 30 minutes.
If you want a recipe for cornbread:
Grease a large cast iron skillet with solid Crisco.
Put it in the cold oven and set the temp to bake at around 400 degrees and let it pre-heat.
When the oven is nearly up to the setpoint, break an egg in a mixing bowl and stir it.
Add 1 cup of Martha White Self-rising Cornbread mix. Use more if you want thick cornbread.
Stir in 1 cup of buttermilk (more if necessary to make it so it will pour but not enough to make it runny).
Pour it in the pre-heated pan and let it cook until light brown on top.
Remove from the oven and let it cool a little before dumping it out onto a cutting board.
