Cornbread Dressing

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.

Serves 7