Cornbread Stuffing
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INGREDIENTS 1/2 cup butter, or half butter and half bacon grease 3/4 cup chopped onion, about 1 large 1 cup chopped celery with leaves 4 cups crumbled homemade cornbread 4 cups stale bread, cubed 1 pinch dried ground sage 1 teaspoon dried ground thyme 2 teaspoons poultry seasoning 1 teaspoon salt 1/4 teaspoon black pepper About 1-1/2 cups chicken or giblet stock Melt the butter over low heat in a large sauté pan. Add the onion and celery and sauté until soft but not brown, about 5 minutes. Stir in the cornbread and bread cubes and continue cooking until golden brown, about another 10 minutes. Add the seasoning and slowly stir in the stock until the stuffing reaches the desired consistency. Makes about 8 cups - Enough to stuff a 15-pound bird.