2 celery stalks, chopped
1 small onion, chopped
1 tsp. parsley flakes
1 tsp. dried thyme
2 cups chicken broth
1 box cornbread mix, prepared according to pkg.
Saute celery and onion in butter or oil until tender. Add spices. Salt and pepper to taste. Scrape mixture into large bowl. Crumble cornbread prepared into mixture. Pour in broth; toss to coat. Put mixture in greased casserole dish. Cover and bake at 350 F for 15 minutes. Remove cover after ten minutes to brown.
Stuffing should be prepared and stuffed into the turkey immediately before the turkey is placed in the oven for roasting.
Turkeys should be stuffed loosely, with about 3/4 cup of stuffing per lb. of turkey.
When making stuffing ahead of time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey.
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