This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.
- add 1 egg
- add salt and pepper
- add 3 stalks celery, chopped (chop some of the leaves from a couple of stalks) or 8-9 inches cornbread (can use a mix or homemade)
- add 6 pieces white bread
- add 1 yellow onion
- add chicken broth, to moisten (can use canned or homemade)
- add 6 green onions
- Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
- Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
- Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
- Add the egg, salt and pepper, mix well.
- Turn the mixture into a baking dish and smooth with a spoon.
- Bake at 350: until golden brown on top.