Easy Cornbread Stuffing

• Produce

  • 2 Carrots
  • 4 Celery stalks
  • 2 Garlic cloves
  • 2 Onions

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1 tbsp Italian herbs seasoning, dried
  • 1 Salt and pepper

• Bread & Baked Goods

  • 8 cups Cornbread

Found on melaniecooks.com

Description

Ingredients

• 8 cups cornbread, crumbled
• 2 onions, chopped
• 4 celery stalks, chopped
• 2 garlic cloves, minced
• 2 carrots, shredded
• 3 cups chicken broth
• 1 tbsp dried Italian herbs seasoning
• Salt and pepper to taste

Directions

• Preheat the oven to 375F.
• Melt the butter on a non-stick frying pan over medium heat.
• Add the onion, celery, garlic and carrot and mix. Cover and cook, stirring occasionally, for 15 minutes.
• Put the crumbled cornbread and cooked onion mixture in a non-stick 9x13 baking dish, and stir to combine.
• Add the chicken broth to the cornbread mixture and stir to combine.
• Add salt and pepper to taste, and stir to combine.
• Smooth the top of the cornbread mixture with the back of a spoon.
• Put the cornbread stuffing mixture in the oven and bake for 35 minutes.
• Remove the cornbread stuffing from the oven, fluff with the fork and serve.