How to Cook Necie’s Cornbread Stuffing

Instructions

• 1

  Preheat oven to 400 degrees Fahrenheit.
• 2

  Take a large mixing bowl and put six cups of cornbread crumbs into it. Also add three cups of crumbled soft bread to the bowl and toss well to combine.
• 3

  Take a saucepan and melt four ounces of unsalted butter in it on low heat. Sauté two cups each of onion and celery (both finely chopped) in the melted butter until tender.
• 4

  Once sautéed, remove the vegetables from the stove and add to the bowl containing the bread mixture and toss well to combine.
• 5

  Add chicken or turkey broth spoon by spoon to the bread and vegetable mixture, stirring constantly, until the mixture has moistened.
• 6

  Now stir in diced chicken or turkey (whichever you are using).
• 7

  In a small bowl break two eggs, whisk them lightly and pour into the bowl containing bread, vegetables and chicken chunks.
• 8

  Season the recipe with one tablespoon of dried sage, one and a half teaspoons of dried leaf thyme, one teaspoon of dried marjoram, half teaspoon of dried rosemary, one teaspoon salt and half teaspoon freshly ground black pepper.
• 9

  Muddle all the ingredients with a mixing spoon until combined well.
• 10

  Take a 10" x 15" shallow baking pan, line it with parchment paper and grease with butter.
• 11

  Spread the mixture evenly on the pan and bake it in an oven preheated at 400 degrees Fahrenheit for 20 minutes or until crisp and brown.