OK, this isn't a recipe that I've ever tried.

But, Tracy over at my sister station swears by it! She says the recipe is over 100 years old.

Let's get ready to make Cornbread Stuffing!

What you'll need:

4 Cups Chopped Celery(tops too)
4 Cups Chopped Onions(Green and Regular together)
24  Cups Crumbled Cornbread
3 or 4 Slices Bread (oven dried or left out to stale)
10  Eggs slightly beaten. (Stir in last after complete mixture has cooled)
Generous amount of Nature Seasoning (Morton’s)
Sage to Taste(1 T)(optional)
Salt and Pepper to Taste

Her directions:

Boil 5 leg quarters and 1 package chicken breast strips to get broth(approx 7 cups) and debone for use in dressing.

Mix all of your ingredients(except eggs) together in large mixing bowl.

Add chicken broth until you have the consistency of your cornbread mixture prior to baking.  If in doubt of consistency add slightly more broth. (A little bit thicker than cake batter is ideal.)

Let mixture cool, then fold in your eggs.

Bake at 350 degrees for approximately 45 minutes.

And, if you have a favorite family recipe you'd like to share, send me an e-mail!