The Best Stuffing Ever
1 pan of cooked cornbread (6 cups crumbled)
4 tbsp of butter (1/2 stick)
1 cup chopped celery
1 small onion
4 eggs (beaten)
4 cups chicken stock
1 can cream of celery
2 tbsp dried sage
1 tbsp dried thyme
Salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit and grease two 9x13 baking dishes.
Crumble cooked cornbread into separate mixing bowl (should have about 6 cups).
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large mixing bowl, combine the celery, onions, and cornbread. Then add eggs, chicken stock, and cream of celery, stirring after each item. Next add sage and thyme, mixing well. Salt and pepper to taste.
Pour mixture into two 9x13 baking dishes. Bake at 350 degrees Fahrenheit for 30 minutes.