Cornbread Stuffing for Thanksgiving Dinner

This recipe goes together quick. Just make the cornbread the night before, chop it up, and then it will be ready to use on Thanksgiving Day with no extra fuss. It's part of my game plan, How to Cook Thanksgiving Dinner without Breaking a Sweat.

Ingredients for cornbread:
Corn meal
Flour
Eggs
Baking powder
Oil
Milk

Prepare the cornbread:
Just follow the package directions for cornbread. Omit any sugar from the recipe. Let the cornbread cool, then cut it into cubes. Store it in a zipper top bag until you are ready to make the stuffing.

Ingredients for stuffing:
One recipe of cornbread, cut into cubes.
4 stalks of celery, chopped fine
1 large onion or 2 small onions, chopped fine
Optional: ½ cup of grated carrots
1 stick of butter
4 cups of turkey or chicken broth
1 Tbsp poultry seasoning
1 tsp sage
1 tsp thyme
1 tsp crushed rosemary
1 tsp salt

Preparation:
Fry the celery and onion in the butter until translucent. Add the carrots if you are including them.
Stir the seasonings into the vegetables.
Add the cornbread, and stir until the vegetables are mixed in with the bread.
Pour the broth into the pan with the cornbread and stir. Keep adding broth until you get the stuffing at the consistency your family likes. Some people like it dry, some like it more moist.
Keep the stuffing warm.
When you remove the turkey from the oven, put the cornbread stuffing in the oven to bake for about 20 minutes. Keep it covered so it doesn’t dry out.