Contributed By: Lisa Filroy


2 boxes cornbread, baked as directed
1 bag stuffing
1 small onion, chopped fine
2 cans soup, cream of celery, chicken or mushroom
Chicken broth
1 stick butter, melted


Bake cornbread. Let cool. Crumble in large bowl. Pour in bag of stuffing mix without flavoring pack. Add chopped onion. Melt butter and pour into mixture. Add soup. 1 to 2 teaspoons sage. Add broth to moisten. Mix well. Salt and pepper to taste. Bake 1 hour at 350 degrees in 2 pans.

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