Serves: 5
Total Calories: 386

1 cup chopped white onion
1 cup chopped celery with some of the leaves
1/4 cup water
6 cups crumbled cornbread
6 slices toasted regular bread, torn into small pieces
5 eggs, beaten slightly
1 tablespoon ground sage
1/4 teaspoon seasoned salt
1 cup cubed cooked turkey or chicken
2 - 2 1/2 cups chicken broth, purchased or homemade

Cook the onion and celery in water for about 5 minutes; drain. Combine the cornbread, regular bread, cooked onion and celery, eggs, sage, salt, and cooked chicken or turkey. Stir in enough of the chicken broth to make the stuffing extra moist. Turn into a greased 8x8x2-inch baking dish.

Bake, covered, at 400° for 30 minutes. Uncover and bake another 5–10 minutes more, until dressing is heated through and the top is a little crusty. This dressing can be made early in the day. Cover and refrigerate until ready to bake.

Note: If you don’t have any leftover chicken or turkey in your refrigerator, stop by the local deli and pick up just enough to add to this extra-special cornbread delight.

Nutritional Facts:

Serves: 5
Total Calories: 386
Calories from Fat: 55

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