Old Fashioned Cornbread Stuffing Tweaked By Mary Bogue
By: Mary Bogue
Published: Monday, December 14, 2009 - 3:16pm

Ingredients




1 cup Celery finely chopped
1 package Mushrooms finely sliced
1 large Sweet Onion chopped
1 cup dried cherries or dried cranberries
1 tbs. each Fresh Sage and Fresh Parsley (or poultry seasoning)
1 cake pan "Homemade" Cornbread -Marie Callendar's is devine!
1 can Chicken Broth 
6 pieces Bacon cooked crisply and chopped in inch size pieces
1 chopped green apple 
non-stick spray or butter for pan

Preparation

1 Bake cornbread according to directions on Marie Callendar package.
Let dry out and cube. Toast on a big cookie sheet if you want. 
. 2 Preheat the oven to 350. 
Lightly spray a medium skillet with no stick spray. 
Add the celery, apple, mushrooms and onions. Cook and stir over medium heat until tender. Stir in the parsley and sage and the bacon.
Lightly spray a casserole dish or big paking pan with no stick spray. 
Place the cornbread in the casserole and add dried cherries.
Then add the onion mixture. Drizzle with 1 cup of the broth. Gently toss.
Salt and pepper to taste. 3 If necessary, drizzile with enough of the remaining 1/2 cup broth to moisten the bread. Gently toss to mix well. 
Stuff bird lightly. WARNING: DO NOT PACK IT IN!

Or bake, uncovered, for 30 to 40 minutesor until heated through

About


You can always cook the cornbread for the stuffing the night before and let it dry out.