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1.
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Make 3 pans of cornbread by mixing 3 packets of mix, 3 eggs, and 1 cup of milk in large bowl and pouring into 3 pans.
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Cook in oven according to the directions on the box for your choice of pan/pans.
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2.
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In large roasting pan combine cakes of cornbread, celery, onion, poultry seasoning(1/2 of a 0.55 ounce container seems to be perfect), cream of chicken, and turkey broth.
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(If you are using chicken broth I would start off with 1 can and add more as you feel the stuffing getting drier than you prefer.
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).
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3.Add bread 4 slices at a time to desired thickness.
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4.Add Salt and Pepper to taste.
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Cook at 400 degrees for 15 min or until the top is golden.
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Cover and decrease heat to 350 for another 30 minute or until vegetables are soft.
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**** Make sure the broth is as warm as possible when you add it to the mixture and begin mashing it with your hands.
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This will deliver a more realistic idea of the consistancy (moist vs. firm) you will have after cooking.
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This occurs because the broth contains gelatins that thicken according to temperature.
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The more the temperature drops during mixing, the more firm your stuffing will appear and after cooking it will be that much drier.
