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Steps
1
Make cornbread as directed on pouches. Cool completely, about 1 hour.
2
In large bowl, crumble cornbread and white bread. In 10-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter, stirring occasionally, until tender. Add to bread mixture in bowl. Stir in eggs. Pour in broth, 1 cup at a time, combining until all bread pieces are moistened.
3
Heat oven to 350°F. Spray 12-inch ovenproof cast-iron skillet with cooking spray. Pour stuffing mixture in skillet. Bake about 1 hour or until dry. Serve warm.
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My grandma says that when mixing the stuffing with the broth, you want the consistency to be “sloppy, not soupy.”
Cornbread can be baked the night before.
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Nutrition Facts are not available for this recipe
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