Mom's Thanksgiving Stuffing

1. 1

   Preheat oven 350F.

2. 2

   For the cornbread, use any cornbread recipe, I like to bake it in a cast-iron pan.

3. 3

   Crumb corn bread in a large bowl.

4. 4

   Then chop all items fine I prefer to use a food processor to make the celery,bell pepper, pecans and green onions extra fine and add to the cornbread mix,.

5. 5

   Mix everything with your hands, while mixing use chicken stock to get a sticky consistency, but still pretty saturated (this will determine the moisture of the stuffing -- more chicken stock more moist less it will be a little dryer).

6. 6

   Spray a nonstick spray on a glass pan (large cake pan).

7. 7

   Dump out all mixture into pan an spread out evenly.

8. 8

   Place in oven uncovered for 20 minutes or until top is golden brown.

9. 9

   Take out and let cool for a few minutes.

10. 10

    Dig in and enjoy!

* Per serving · 4 servings · Values may vary.

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