This is my variation of cornbread stuffing, simplified to ease the time consuming labor of making a holiday meal!
2 cups Prepared cornbread, crumbled
14 oz. cornbread pepperidge farm stuffing
1 cup diced pascal celery
2 tsp chicken base
2 1/2 cups turkey stock (recipe follows)
Preheat oven to 350 degrees.
In 4 cups water, add giblets from turkey and boil for 30 minutes. Remove giblets. Reserve stock for stuffing.
In dutch oven, add stock, chicken base and celery. Bring to boil and boil 5 minutes. Stir in stuffing and cornbread. Transfer to greased glass baking dish. Cover and bake 30 minutes or until stuffing is moist and piping hot.