Cornbread Stuffing

Recipe courtesy of Wanda Craver of Yadkinville, a member of EnergyUnited.

6 cups crumbled cornbread
3-4 cups loaf bread or biscuits, crumbled
3/4 cup chopped onion
2-3 tablespoons Worcestershire sauce
1-2 teaspoons of sage or to taste
3 eggs beaten
Broth
2-3 tablespoons of margarine

Combine breads. Saute onions in margarine until tender. Combine bread crumbs and seasonings. Add onions to mixture. Add well-beaten eggs and enough broth to make a creamy consistency. Pour into a greased 9-by-13-inch pan and bake at 375 degrees for about 30 minutes or until brown.

Yield: 10 servings

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