Momma's Cornbread Dressing recipe

12 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

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).