McGinnis Sisters Corn Bread Stuffing
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  • ½ cup butter
  • ¾ cup finely chopped onion
  • 1 ½ cups chopped celery
  • 8 cups corn bread cubes
  • 1 ½ tsp. chopped fresh sage leaves
  • 1 ½ tsp. chopped fresh thyme leaves
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • ½ cup chicken broth
In large skillet or Dutch oven, melt butter over medium heat. Stir in onion and celery, cooking until tender; remove from heat. In large bowl, thoroughly combine corn bread cubes and seasonings. Stir in onion mixture and broth until moistened. Spoon into a buttered, covered casserole. Bake at 325 degrees until heated through (35-45 min.).
Makes about 9 cups of corn bread stuffing.

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