Cornbread Stuffing

INGREDIENTS for 10-12 servings (only about 6 if Justin and Sharon are there)

• Celery, bunch - 3 cups, chopped

• Onion, medium - 1.5 cups, chopped

• Butter, melted - 1 cups (2 sticks)

• Cornbread, baked - 9 cups (about 1 batch)

• White bread, store bought - 9 cups

Seasoning

• Salt - 2 tsp

• Black pepper - 1 tsp

• Sage, dried - 1 Tbsp

• Thyme, dried - 2 tsp

DIRECTIONS

1. Prepare a batch of cornbread according to the package instructions, let cool 2-3 hours

2. Tear the white bread and corn bread into small chunks and add about half of each (4 cups ea) into a large mixing bowl

3. Melt the butter in a large sauce pan and saute the onion and celery

4. When the onion and celery are soft, add the entire mixure over the bread in the bowl from previous step

5. Start mixing while adding the other half of the bread and cornbread

6. Mix in each of the seasonings

7. For best results, cook about half the stuffing inside the turkey and the other half in a glass baking dish for 30 min @ 325 F.

8. Re-combine the turkey half (it will be wetter and soaked in turkey juice) with the dry half baked in the pan. This results in the perfect texture and ultimate flavor!

9. Finally...

10. Nom Nom Chomp it!