Grandma's Stuffing

2 boxes (8 ounces each) Jiffy corn muffin mix

4 eggs, divided

⅔ cup milk

4-6 loaves (1 pound each) white bread, dried, broken into pieces

2 tablespoons butter

1 stalk celery, finely chopped

1 onion, finely chopped

2-3 teaspoons sage or poultry seasoning

1-2 teaspoons salt and pepper, or season to taste

4-6 cups chicken broth

Heat oven to 400 degrees. In mixing bowl combine both boxes of cornbread mix with 2 eggs and the milk. Stir just until all dry ingredients are moist. Divide batter between two, greased, 8-inch pans. Bake 20-25 minutes or until light brown and toothpick inserted in center comes out clean. Cool thoroughly in pans on rack. Crumble into large bowl and add bread pieces.

Melt butter in saute pan and cook celery and onion for 5-7 minutes. Add to bread mixture. Beat remaining 2 eggs slightly and add to stuffing, blending with hands. Mixture will be lumpy. Add sage or poultry seasoning; toss. Slowly add chicken broth, about 1 cup at a time. Mixture should have consistency of bread pudding.

Makes 48 cups.

Editor's note: This will be enough to stuff a large turkey with plenty left over. Remaining stuffing can be baked in buttered casserole dishes. Spread the stuffing in a shallow layer. Ladle over enough stock to moisten, cover with aluminum foil and bake at 350 degrees for 30-45 minutes. For a crisp top, remove foil during last 20 minutes and dot top with butter.

@Recipe nutrition:Nutrition values per ¾-cup serving: 200 calories, 3 g fat (1.5 g saturated), 35 g carbohydrates, 1 g fiber, 6 g protein, 25 mg cholesterol, 180 mg sodium.