This recipe is from my mother-in-law Joan. For many, many years we have alternated going to Thanksgiving in Pocatello with Robert's parents and Orem with my mom. This Cornbread Stuffing is one of the things I look forward to when it is our turn to go to Pocatello. It is delicious! When I ask for a recipe from Joan she rarely gives me a standard recipe. :) This is the recipe in her own words. I am writing this recipe here so I don't forget it and can make it as the years go by. It has now been 5 or more years since we have been to Thanksgiving dinner in Pocatello. I don't know if we will go back again because of Russ and Joan's age and our family extending in new directions. But I treasure the times we spent there and love Russ and Joan so much!
Mix:
1 pkg. Marie Calendar cornbread mix according to directions on box; add 1 pkg. Lipton soup mix, then bake according to cornbread package directions. Let cool completely.
When ready to make stuffing:
1. Crumble cornbread into a large bowl. Add six cups soft bread crumbs; cut up or torn.
(Joan would sometimes use store bought bread and sometimes use her homemade wheat bread)
2. Saute 1 cup celery with 1/2 cup margarine or butter and 1 tsp sage. Add to bread crumbs.
3. Moisten bread crumbs and celery with 2 eggs, beaten and 1-1 1/2 cups warm milk.
4. Add salt and pepper to taste.
5. Bake at 350 degrees for 45 min to 1 hour.
