Corn Bread Stuffing

Bryan has started making this for our Thanksgiving Turkey.  It is good and is a little different than the usual bread one we are used to. I admit we don't add the hard-boiled eggs. They just don't seem right. It is from Parade Magazine and originally from Elizabeth Mitchell.

  Corn Bread Stuffing
Serves 12
Active Time 15 min. 
Total Time 45 min.

Ingredients

• 1½ (8-inch square) pans cornbread
• 4 slice Italian bread with sesame seeds, torn into very small pieces
• 4 hard-boiled eggs (use just 2 of the whites), mashed
• 1 tsp seasoned salt
• ¼ tsp white pepper
• 1 Tbsp chopped sage
• 1 cup chopped parsley
• 2½ cup chopped celery
• 1 cup chopped Spanish onion
• ¾ cup (1½ sticks) butter, divided
• 1 (14-oz) can chicken or turkey broth

Directions

1. Crumble cornbread into a large bowl; combine with Italian bread pieces. Add mashed egg yolks and whites. Sprinkle with seasoned salt, white pepper, sage, and parsley. Toss gently to mix. Taste and adjust seasoning as needed. Set aside.
2. Sauté celery and onion in ½ cup butter until soft.
3. Add onion and celery to bread mixture and toss. Pour in most of broth and mix well. Add more if mixture seems dry.
4. Grease a 9-by-13-inch baking pan with 1 Tbsp butter. Transfer stuffing to pan. Lightly moisten with more broth if needed. Dot top with rest of butter.
5. Bake at 325°F for 30 to 40 minutes, until browned on top, or stuff in a turkey and cook until done.
6. Elizabeth's Tips:
7. When my grandmother makes this stuffing, she tops it with little bits of butter, which then melt.
8. Grandma Helen makes her cornbread with white cornmeal, not yellow.
9. Mix wet and dry ingredients gently with your hands or a large fork to keep the stuffing light
10. Serve the stuffing in a crystal bowl with a silver spoon. Set the bowl on top of a beautiful tablecloth.

Kitchen Counter

Serves 12. Per Serving: 190 calories, 20g carbs, 7g protein, 9g fat, 90mg cholesterol, 670mg sodium, 2g fiber