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1 pan cooked yellow or white cornbread (may be box or from scratch)
Pour on top of this mixture the onions and celery and add into this mix 1 can of chicken broth or 1 cup at a time mixing with a wooden spoon. Keep adding the liquid until moist. If you like a very wet stuffing add more broth, for dry stuffing keep it to 2 cans or under 3 cups.
Place into a lightly sprayed or greased 9"x12" baking dish and bake on 350°F or medium high oven for approximately 20 to 30 minutes.
May be prepared ahead and refrigerated until ready to bake.
Posted by Denise Dgani
Nutritional Info Per Serving: N/A
1 bag seasoned bread crumbs
2 cans of chicken broth (or make your own, or 3 cups pareve substitute)
1 medium onion, chopped
4 to 5 stalks of celery, chopped
1 stick of butter or substitute
1/2 tsp. each thyme, salt, pepper, onion powder, parsley