Cornbread Stuffing

This is how my Grandmother made it. This can also be used to stuff the
turkey, chicken, etc. I have found that the stuffing has a better flavor
if mixed the day before you need it then bake right before serving or
stuff the turkey right before roasting it. If you like sage, a pinch adds
even more flavor. Jan

1 yellow onion, chopped
6 green onions, chopped
3 stalks celery, chopped (chop some of the leaves from a couple
of stalks) or 8-9 inches cornbread (can use a mix or homemade)
6 pieces white bread, toasted
1 egg, beaten
chicken broth, to moisten (can use canned or homemade)
salt and pepper

Cook onion and celery in some unsalted butter until they are soft, do not
brown. Remove from heat. Crumble the cornbread and toast into a large
bowl, add the onion mixture and mix well. Add the chicken broth a little
at a time mixing well after each addition until the mixture is moist but
not soupy. Add the egg, salt and pepper, mix well. Turn the mixture into a
baking dish and smooth with a spoon. Bake at 350: until golden brown on
top.

Leftovers freeze well if wrapped tightly.


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