Cornbread Stuffing

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I love stuffing. You can keep your turkey, just more stuffing please! This is an easy, cornbread stuffing recipe from my Colombian grandmother (pictured below.) Colombians don't normally celebrate our Thanksgiving traditions, but when she moved to America, she gladly adopted our tasty holiday. She picked up this recipe somewhere, and it has been a family classic every since. "Colombian" Cornbread Stuffing 14 Cornbread muffins 1 lb. bacon 2 bunches green onions, finely chopped 1 medium yellow onion, finely chopped 3 cloves fresh garlic, finely chopped 1/4 bunch of celery, SUPER finely chopped 1 stick butter, melted 2 tablespoons milk Salt/pepper/any spice you feel like throwing in. 1. Make cornbread (or buy premade cornbread muffins at Luby's cafeteria if you're feeling lazy.) Crush cornbread with your hands into a large mixing bowl. Wet with milk until it is moist, but not too wet. 2. Fry bacon. Cut into small pieces and add to cornbread. 3. Chop garlic, celery, green onion and yellow onion SUPER fine. We're talking microscopic. Add to cornbread mixture and stir. 4. Melt butter over stuffing and stir. 5. Add salt, pepper, and any other spices you would like to throw in, thyme and sage would be great. 6. Stuff turkey right before putting it into the oven. Cook turkey to your liking, and remove stuffing when done. (This makes a huge difference. It is not very good, unless you cook it inside the turkey.) Enjoy, and save me some!

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