Ingredients
8
8 servings
- •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
Instructions
- 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).
Nutritional Facts
Per 8 servings
- Calories: 520
- Carbohydrate: 79g
- Fat: 15g
- Fiber: 2g
- Protein: 15g
- Sugar: 15g
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