Simple and easy stuffing recipe that makes the perfect homemade cornbread dressing for Thanksgiving and Christmas.
Wash and chop celery and onion and add them to a medium sauce pan with one stick of butter.
Cook veggies and melt butter on medium heat until translucent, stirring continually. Once cooked, pour into a large mixing bow.
In a small mixing bowl, add in the Jiffy cornbread mix, eggs, and milk. Whisk well and bake in an 8x10 or 8x8 casserole dish for 30 minutes or until toothpick inserted comes out clean.
Crumble cooked cornbread and add to the large mixing bowl with the cooked veggies.
Stir in the chicken broth to the mixture in the large bowl and then add in the Herb stuffing. Stir well and then sprinkle in the sage, tasting as you go to get it just right.
Spray a 9x13 casserole pan with nonstick cooking spray.
Pour the cornbread dressing into a 9x13 casserole pan, cover with cling wrap, and allow to sit in the fridge overnight.
Bake cornbread dressing at 350F for 20 minutes or until all chicken broth is absorbed.