Cornbread stuffing is a traditional southern treat that is extremely popular around the holidays. Serve this easy recipe for your Christmas or Thanksgiving dinner, or anytime you want a rich, savory side dish with your meal. This page will show you how to make cornbread stuffing that is sure to please.

You can make your own cornbread for this recipe, or use one purchased from the bakery or grocery store. You may even choose to use cornbread muffins, which will give your stuffing a delicious sweet/salty/savory flavor.

• You can substitute any type of bread for the sourdough--try rye, whole wheat, pumpernickel

Here's what you need to make cornbread stuffing:

1. 2 1/2 Cups cornbread, crumbled into small pieces
2. 6 Slices stale or dried white or sourdough bread
3. 1 Sleeve saltine crackers, crumbled into small pieces
4. 4 Tbsp. sweet, salted butter
5. 2 eggs
6. 3 1/2 Cups vegetable stock
7. 1 cup chopped celery
8. 1/2 red onion
9. 2 cloves chopped garlic
10. 1/2 teaspoon salt
11. 1/2 teaspoon black pepper
12. 1/2 teaspoon sage, rubbed

1. Heat oven to 350 degrees
2. Combine both breads and crackers in a large bowl
3. In a skillet over medium heat, saute onion, garlic and celery in the butter until softened
4. Add veggies to bread mixture
5. Add stock, salt, pepper and sage
6. Beat in the eggs
7. Pour into greased casserole dish
8. Bake for about 40 minutes, until stuffing is golden-brown on top

http://www.foodnetwork.com/recipes/paula-deen/southern-cornbread-stuffing-recipe/index.html

Stuffing is best served warm, and is an excellent accompaniment for hearty winter entrees. This recipe tastes even better a day or two after it is made, so don't hesitate to prepare it ahead of time to make your large meals more manageable.