Geoffrey's Easy Cornbread Stuffing
Serves 16
Ingredients
4 boxes Stovetop Cornbread Stuffing
1/2 onion chopped
1 cup sliced celery (about 3 stalks)
1/4 Cup butter or margarine
4 Cups chicken stock (homemade is best, but you can use canned or reconstituted)
2 Cups water
Directions
Preheat oven to 350 degrees. Sauté onions and celery in butter until translucent. Add chicken stock and 3 cups of water, and bring to a boil. Fold in cornbread stuffing and seasoning packages. Add additional 1/2 cup water if necessary to create a moist mixture. Pour in 9 x 12 baking dish, cover with foil, and bake for 60-90 minutes. Uncover and serve.