Cornbread stuffing, or bathrobe as it is alleged in the South, is admirable fabricated at home. If you accept abandoned eaten boxed dressing, you will be captivated with the artlessness and admirable acidity and arrangement aberration inherent in home-baked dressing.

Cornbread gives a actual altered arrangement than white aliment abandoned and adds the acidity of blah to the flavor. It can be a ancillary bowl for a buzz craven banquet or broiled in a goulash bowl and served in abode of breads or potatoes, but is commonly broiled as a capacity central a accomplished turkey for Thanksgiving dinner.

Cornbread capacity incorporates white aliment crumbs and burst cornbread. The breads are awful acclimatized with celery, onion, academician and craven borsch for the best ambrosial and aged dish.

In the South, the turkey is blimp with a allocation of the dressing. This helps the turkey absorb its accustomed juices and buzz added breakable and moist. The capacity is spooned into the bird about to acquiesce for expansion. The blow of the capacity is air-conditioned until about an hour and a bisected afore the meal is to be served. It can again be spooned into a ample goulash dish, dotted with adulate and broiled until the top is aureate brown.

Chicken borsch can be acclimated for this recipe, and canned borsch works fine. If you prefer, awning a accomplished craven with water, forth with the giblets from the turkey, in a stockpot. Add an onion and 2 stalks of celery, alkali and a bay leaf. Boil covered over average calefaction for 1 ½ hours to aftermath a aged banal for the stuffing. Save the craven meat for addition recipe. Strain the borsch and acquiesce it to air-conditioned afore abacus it to the stuffing. You will charge about three quarts.

1. Prepare 2 ½ quarts of broth with preceding instructions. Allow to cool.
2. Bake two 8 x 8 pans of cornbread from your favorite recipe. Cool completely and break into small pieces.
3. Tear or crumble 8 slices of white bread and allow it to sit out only long enough to dry it slightly.
4. Put breads in a large mixing bowl.
5. Add the following:

• 1 cup white onions, chopped
• 1 cup chopped celery
• 1 teaspoon poultry seasoning
• 1 teaspoon sage
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup butter
• 4 beaten eggs
• 8 to10 cups chicken broth

Toss the ingredients together until all bread is dampened but not mushy. More or less broth may be added to combine the ingredients. Use several cups of the stuffing to fill the turkey. Place the rest in a casserole dish. Top with chopped green onions. Cover with foil and refrigerate.

When ready to bake, heat oven to 400º F. Place casserole dish in the hot oven and bake for one hour. Remove the foil and return to the oven for about 10 minutes longer to brown.

The remainder of the chicken broth can be used to make a gravy to serve with the turkey.

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