Makes 17 Cups, enough to stuff a 15- to 20-pound bird
1 stick or ½ cup butter
2 cups finely chopped celery
2 cups very finely chopped onion
16 cups crumbled cornbread
5 cups crumbled white bread, a day old or lightly toasted
2½ to 3 cups cooled giblet broth or canned chicken broth
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons chopped fresh sage or 4 teaspoons dried leaf sage, crumbled
1 tablespoon dried rosemary, crushed
- In a large skillet, heat the butter. Add the celery and onion and sauté until softened, about 12 minutes. Transfer to a bowl and let cool.
- In a large bowl, toss together the cornbread and white bread. Drizzle in the broth, tossing lightly; use just enough broth to make the mixture very moist, but not soggy. (Make sure the liquid is cool, or the stuffing mixture will become glumpy.) Add the salt, pepper, sage, and rosemary. Taste, and adjust the seasonings according to your own taste.
- Stuff the turkey. Or spoon the stuffing into a buttered 13 x 9 x 3-inch baking dish, drizzle the stuffing with about ½ cup of the broth, and then cover the dish with aluminum foil and bake in a 350º oven for 1 hour. For a crispy top, uncover for the last 15 minutes.