Momma's Meatless Cornbread Stuffing

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 (8 1/2 ounce) boxes jiffy cornbread mix
• 2/3 cup milk
• 2 eggs
• 1 onion, chopped
• 1 stalk celery, thinly sliced
• 1 -1 1/2 cup chicken broth
• 2 tablespoons kosher salt
• 2 tablespoons pepper
• 3 tablespoons ground sage
• cooking spray

Recipe

• 1 heat oven as directed for cornbread.
• 2 combine cornbread mix, eggs, and milk in a bowl until well blended. bake in a roasting pan as directed, about 25-30 minutes. set aside to cool.
• 3 chop onion and celery while cornbread is cooking.
• 4 when the cornbread is cooled, crumble it and stir in celery and onions. add salt, pepper and sage to taste, making it a tiny bit stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (we usually start with about 2 t of each, and maybe 1 t more of sage, because everyone ion my family loves it)
• 5 pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. you may need to add more or less chicken broth to suit your palate.
• 6 smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.