Cornbread Stuffing


1 c. celery, chopped
1/2 c. onions, chopped
1 c. chicken broth
1 pack (6 c.) coarsely crumbled cornbread
2 eggs, beaten
1/3 c. mayonnaise/salad dressing
1/2 tsp. EACH: poultry seasoning, rubbed sage, salt
chopped cooked giblets

In a covered saucepan, cook the celery and onion in chicken broth
until tender, about 5 min. Do NOT drain.

In a large bowl, place crumbled cornbread. In a small bowl,
combine eggs, mayonnaise, poultry seasoning, sage, salt and giblets.
Pour broth mixture over cornbread and stir to combine.
Add egg mixture and mix thoroughly.
On heavy foil, form stuffing into oval loaf. Seal foil.
Place on baking sheet.
Bake in 400F oven until hot, 25-30 min.
Serves 8-10.