Southern Cornbread Stuffing
|Butter||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Day old white bread loaf||2 Quart, cubed|
|Stale corn bread||1 1⁄2 Quart, cubed or broken into coarse crumbs|
|Ground black pepper||1⁄2 Teaspoon|
|Crisp cooked bacon||1⁄2 Pound, crumbled|
|Turkey stock/Chicken broth||1 Cup (16 tbs)|
Heat the butter in a large skillet.
Add the chopped celery and onion and cook until the vegetables are yellow.
Combine the bread cubes, butter and vegetables, salt, sage, pepper and bacon for a dry stuffing.
For a moist filling, add the stock or broth.