Cornbread Stuffing for Turkey

Corn Bread Recipe:
Use One BOX of Martha White brand Yellow Corn Muffin Mix that comes in a box, not a bag.
1/2 cup buttermilk
1 large egg


Stuffing Recipe:
1 loaf of bread--toasted (use your toaster, 2-4 slices at a time)
4 stalks of celery (about a cup) chopped
1 1/2 large onion--chopped
1/2 stick of real butter (you can use margarine, but it will change the taste a little)
2 tablespoons of sage
Salt--1 teaspoon
Pepper--1/4 teaspoon
1 large egg


The Broth:


Start with 2 cups of turkey broth, continuing to add broth until you reach the correct consistency, usually about 4 cups. -- It is not recommended that you put the stuffing inside the turkey for health reasons. Put the stuffing around the turkey in the pan, and you do this near the last, when the turkey is almost done...it doesn't take long for the stuffing to cook.


To get the right consistency for the stuffing:


Start with two cups of the broth and continue to add more broth, up to 4 cups, the stuffing should be moist, but not soggy...kinda light. HINT: If you add 2 cups of water to the turkey before you put it in the oven, it will make more broth and it helps the turkey stay moist and not dry.


Make the cornbread the night before...then it is not hot and is easier to deal with.


Now, to put it all together:


Use a big bowl and Break up the cornbread (crumbled), then break up the toast (about crouton sized, I just pinch it off and break it up, it's no big deal)


In a sause pan, melt the butter and then saute the onions and celery. When done, add these to the cornbread and toast. Add the sage, salt, pepper, egg, and mix well. Now, add the broth and mix well [remember to not make it too soggy].


All of the ingredients should be combined now, so put the mixture around the turkey and bake UNCOVERED for about 45 minutes to an hour until it is slightly browned [keep an eye on it] do this the last hour that the turkey is baking.