Country Cornbread Stuffing
1 ready-to-cook chicken or turkey
Leftover cornbread and white bread
1 celery stalk
1 tbsp. mayonnaise
Bring chicken to boil in a large kettle. Simmer until it’s so tender it falls from the bone. Remove from broth, and let the chicken cool enough for you to handle. Reserve broth for use later in making the stuffing. Pick good chicken meat from bones, discard unusable parts. Tear good chicken meat to shreds and chop giblets up fine. The meat will be mixed throughout the stuffing. Chop up onion and celery stalk very fine. Saute in small pan, until tender. Add 2 eggs to the fairly cooled chicken broth, also 1 tablespoon of the mayonnaise and stir thoroughly. Break up your leftover cornbread and white bread into crumbs or small pieces. You can do this in a blender if you prefer. Stir all ingredients together into broth. Have the ratio of bread to broth very soupy. Season to taste. Put in large casserole dish and bake in 350 degree oven for 30 minutes, or cook in crock pot and keep warm for serving.