Corn Bread Stuffing (Dressing)

Betty Grandma’s Corn Bread Stuffing (Dressing)
By: Betty Lou Wood

This is my mother-in-law's corn bread stuffing. "Betty Grandma" is a Texas native and a country cook. I watched her make it and wrote down what she did. She made it without a reciepe. This is true southern dressing:

2 packages Corn Bread Mix
1 package Pepperidge Farm Corn Bread Stuffing Crumbs (16 oz)
1 package Pepperidge Farm Herbed Cubed Stuffing (14 oz)
1 ½ c diced celery
¾ c green onions
8 eggs, slightly beaten
4 c chicken broth (homemade)
Salt and pepper to taste Pinch poultry seasonings

Prepare two packages of cornbread mix according to directions and bake in wide-shallow baking dish (i.e., 9x12). Cover loosely and leave out overnight.

Crumble cornbread in large mixing bowl. Add dried cornbread crumbs and vegetables. Add half of cubed bread stuffing package. Stir together. Add wet ingredients to dry ingredients. Stir together. Add turkey drippings to achieve a wet consistency. Chicken broth can be added if drippings not available (I used 2 cans of broth).

When I prepare this, I use all chicken stock/broth. I also use sauted onions instead of the green onion. The trick to making this well is to use lots of liquid - jelly looking when it goes into the oven.