Easy Cornbread Stuffing

Ingredients:

Stuffing for stuffing

• 2 cups chopped celery
• 1 large onion, chopped
• 1 tsp sage (optional)
• 1 tbsp. seasonings for poultry (optional)
• Freshly ground black pepper
• 1 teaspoon of salt
• 5 beaten eggs
• 7 cups chicken broth
• 7 slices of oven-dried white bread
• Cornbread, see recipe below
• 1 pack of saltine crackers
• 8 tablespoons butter

Cornbread

• 1 cup self-rising cornmeal
• 1/2 cup self-raising wheat flour
• 3/4 cup sour milk
• 2 eggs
• 2 tablespoons of vegetable oil

Preparation:

1. Preheat oven to 180°C.
   
   In a large bowl, combine crumbled cornbread, toasted white bread, and saltine crackers.
   
   In a large skillet over medium heat, melt the butter. Add the celery and onion and sauté until translucent, about 5-10 minutes.
   
   Pour the vegetable mixture over the cornbread mixture. Add the broth, stir well, taste, and adjust the seasoning with salt and pepper, sage, and poultry seasoning. Add the beaten eggs and stir well. Reserve 2 heaping tablespoons of this mixture for gravy.
   
   Pour the mixture into a greased pan and bake until the sauce is set, about 45 minutes. Serve with the turkey, removing the stuffing after cooking, as a side dish.
   
   

   Self-rising cornbread

   
   Preheat oven to 180°C.
   
   Combine all ingredients and mix well. Pour the batter into a greased shallow baking dish. Bake in the oven for about 20-25 minutes. Remove from the oven and let cool.
   
   To serve, cut into squares of desired size and serve with butter. Yield: 6-8 servings.