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Southern Cornbread Dressing

10-inch pan of cornbread
1 small package Pepperidge Farm herb-seasoned stuffing mix
10 large stalks celery, coarsely chopped
4 medium onions, coarsely chopped
1 cup dry sherry
1/2 cup or more chicken or turkey broth
1 cup coarsely chopped pecans (optional)
1/2 cup butter, melted
2 eggs, beaten
Salt and pepper

Crumble the cornbread into a large bowl. Place the onions and celery
in a large saucepan with enough water to just cover. Bring to a
boil, then reduce heat. Boil gently just until onions are soft.
Drain. Add the onions, celery, stuffing mix, and pecans to the
crumbled cornbread and toss to combine. Add the melted butter,
beaten eggs, sherry, and 1/2 cup of the broth, and stir until liquid
is thoroughly incorporated. If stuffing seems dry add enough of
the broth to make the stuffing moist, but not wet. Season with salt
and pepper to taste.

If stuffing a turkey or chicken, do not put stuffing in bird until
just before baking. If baking separately, pack into a covered baking
dish and bake at 350 degrees for about 30 minutes. I've made this
for my family every Thanksgiving for the past 30 years. This recipe
will stuff a 12 to 14-pound turkey with enough left over to fill
a 1 1/2 quart casserole. I usually add a little extra broth to the
stuffing that gets baked separately.


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