chicken or turkey broth
dry rubbed sage or fresh
dry thyme or fresh
freshly ground pepper
Prepare and bake the cornbread. I like to bake it the day before, but if making it on the day of, let it cool slightly. Then crumble it and place in a large bowl. Set aside.
Melt the butter in a large pan or skillet over medium heat. Add the onion and celery; cook for 4-5 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.
Add the chicken broth, eggs, salt, pepper, sage, and thyme; whisk to combine. Then, pour the mixture into the bowl with the cornbread mixture and stir together. Add additional broth or water as necessary to moisten as desired.
Transfer the stuffing mixture to the prepared pan. Bake for 40 to 45 minutes or until dressing is browned and cooked through.
Then, sprinkle with the parsley and garnish with sage leaves if desired. Serve.
Easy Green Bean Casserole
Herb Roasted Turkey