Stuffing
The is the Bell-Towne family corn bread stuffing recipe. Its made using both homemade cornbread and a boxed mix.
Ingredients
4 cups diced onion
4 cups celery
Make sure these are diced very small
1 batch homemade cornbread, crumbled and dried
If it does not dry out on its own, or you do not have time, dry it in the oven set to 200.
2 sticks butter
1 quart chicken stock (maybe more).
Directions
Before you start, make sure your cornbread is crumbled and dried out.
Melt butter in large skillet
Add onion and celery and cook until onion is translucent
Add broth and Bring to boil, let simmer for 15 min.
In large bowl mix Cubbisons and cornbread.
Add onion mixture to bread and mix.
If it seems to dry add more chicken stock.
Bake at 325 for 30-45 minutes in a casserole dish.
If baking in a turkey, stuff what will fit, then bake the rest while the turkey rests.
Pro Tip: Take some of the turkey juices and sprinkle them on the stuffing before baking the last pan.