Corn Bread Stuffing

Description

• Makes approximately 3 quarts, or 12 cups.

Ingredients

• 2 pack corn bread mix (10 oz)
• ½ cup celery, chopped
• 1 onion, medium, minced
• ½ cup butter
• 2 egg yolks
• salt
• pepper

Directions

1. Prepare corn bread, following label directions, or use your own favorite recipe.
2. Cool.
3. Crumble enough to make 7 cups and transfer to a large mixing bowl.
4. Saute celery and onion in butter in a large skillet until soft.
5. Spoon vegetables and butter over corn bread crumbs.
6. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread.
7. Stir lightly to blend.
8. Season with salt and pepper to taste.