1 - 8" pan cornbread or leftover cornbread
1/2 as much bread, rolls or biscuits
2 stalks chopped celery
1 chopped onion
1 TBSP. parsley
2 tsps. sage
1/4 tsp. rosemary
1/4 tsp. thyme
salt and pepper to taste
2 cups chicken or turkey broth
Crumble breads into a large bowl.
Mix all ingredients except the broth into the crumbs.
Add just enough chicken broth to moisten and stuff your bird.
For extra stuffing, add more chicken broth until real mushy and pour into an iron frying pan and bake 1/2 hour with your bird.
I save leftover cornbread or hushpuppies and biscuits, bread and rolls in the freezer until I have enough for stuffing.
Grace, my mother-in-law, would sometimes boil a chicken and debone it and return the chicken into the stuffing and voila! A casserole!
I later ventured into adding oysters, very popular in some parts of the country.