1 large cake of cornbread, crumbled
1 onion, diced
1 clove garlic, minced
1 bunch celery, chopped
6 hard-cooked eggs, chopped
1 teaspoon rubbed sage
2 (14 ounce) cans chicken broth
2 cups turkey stock
Salt and pepper to taste
Preheat over to 350 degrees.
In a large bowl combine and crumble cornbread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper, and sage.
***At this point we added some diced Poblano peppers to the recipe…..along with some diced Cornish Game Hen we had boiled.
Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
Place stuffing into a dutch oven or loosely pack into a turkey. Bake 1 hour or until stuffing reaches a temperature of 175 degrees.