Southern Style Cornbread Stuffing
Ingredients
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8 ounces herb seasoned stuffing
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8 ounces cornbread stuffing
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1 box Chicken Flavor Stove-Top Stuffing
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1 ½ cups onions, chopped
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1 1/4 cups celery, chopped
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1 1/2 cups fresh mushrooms, sliced (optional)
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1 1/4 tablespoon poultry seasoning
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1/2 tablespoon dry-rubbed sage
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1 tablespoon dried parsley flakes
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2 teaspoon seasoning salt
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1 teaspoon black pepper
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4-5 cups chicken broth (low sodium)
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8 tablespoons unsalted butter (use only 4 tablespoons if omitting mushrooms)
**I used pepperidge farms dry stuffing **
OPTIONAL ADDITIONS:
16 ounces of sage breakfast sausage, cooked & drained. add to stuffing mix during preparation.
Directions
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Preheat oven to 350º. Grease 9x13-inch baking dish.
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Pour stuffing crumbs in a large bowl; add spices, one at a time; stir crumbs to mix well.**
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Melt 4 tablespoons of butter in large skillet; add onions and celery. Cook vegetables on medium until tender; pour into dry stuffing mix.
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Melt the remaining butter, cook mushrooms until tender; pour into stuffing mix.
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Heat chicken broth in a medium sauce pan; slowly pour broth into crumb mixture; make sure not to get the stuffing mixture too wet.
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Pour stuffing into greased baking dish; spread evenly. Bake, uncovered, 1 hour until stuffing becomes firm and golden brown.
**Add cooked sausage in bowl with stuffing mix.
