CornbreadStuffing

Ingredients

• 6 Eggs Lightly Beaten
• 3 Cans Cream of Mushroom Soup
• 1 Package Dressing Mix (Perpperidge Farm)
• 1 Double batch Cornbread dried over night in chunks
• Stock from Turkey Giblets (though any kind of stock will work)
• 2 tsp Rubbed Sage
• Chopped Onion
• Chopped Celery
• Black Pepper to taste

Directions

1. Preheat Oven to 325°F
2. Mix everything in a large bowl until it looks moist
3. Pour into baking dish
4. Bake at 325°F for 60 - 90 minutes