Fleta’s Cornbread Stuffing

Fleta Cazenave’s (my mom) traditional holiday stuffing. Made for Cooking Club tonight. Hosted by Bonita Malone (my sister).

Ingredients

• 1/2 cup chopped bell pepper

• 1/2 cup chopped celery

• 1/2 cup chopped onion

• 2 tbs butter

• 1 tsp oregano

• 1 tsp thyme

• 2 tsp salt

• Cornbread - completely cooled

• 1 box Stuffing traditional stuffing (Do NOT use Stove Top or other seasoned stuffing)

• Chicken broth - 2 cans,

• Gibblets - boiled with salt, pepper, onion, celery, then chopped - optional
  

Directions

1. Preheat oven to 350⁰. Grease 10x13 pan.

2. Sauté vegetables in butter.

3. Pour stuffing into 10x13 pan, crumble cornbread into stuffing. Add oregano, thyme and salt, (gibblets).

4. Add chicken broth 1/4 cup at a time as you mix in with the stuffing mixture. The mixture will be moistened throughout.

5. Taste for flavor.

6. Bake 15 to 20 minutes.

Note: I use a separate bowl to mix everything before I put stuffing into the 9x13. If you only need half, omit the plain/traditional stuffing.