This cornbread turkey dressing is so good that even those that aren’t crazy about bread stuffing really like this dish. I’m going to make it for the family this year and “force” everyone to try it.
Elaine’s Cornbread Stuffing
1 lb. butter
3-4 onions, choppecd
4-5 stalks celery
1 loaf white bread, cubed and dried in oven
1-8 ounce box cornbread, baked and crumbled
1-2 tablespoons sage
2 eggs, beaten
1 can cashews
1 cup turkey or chicken broth
Saute onions and celery in butter. Combine all ingredients in an extra large bowl. Pour broth over mixture and stir. Add more broth if needed.
Spread in a buttered baking dish. Cover with aluminum foil and bake about 30 minutes, until heated through. If you like crispy stuffing, remove the foil after cooking for 15 minutes. Serve hot.