Thanksgiving Continues: Cornbread Stuffing

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I had dinner with my family last night and we discussed our Thanksgiving menu.  My mom had the ridiculous idea of skipping our traditional cornbread stuffing (posted here).  Everyone threw a fit, so the stuffing is back in.  Hooray.

My grandmother started making this recipe when she moved to America in the 60's.  Last night we asked where she found the recipe.  Turns out her next door neighbor, Mrs. Earthman, gave her this recipe.  So, Mrs. Earthman, wherever you are, thank you for this delicious cornbread stuffing recipe that my family simply couldn't live without.

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!