Categories: Christmas, Stuffing
      Yield: 12 servings
      2 pk Corn bread mix (10 oz)
    1/2 c  Celery,chopped
      1    Onion,medium,minced
    1/2 c  Butter
      2    Egg yolks
  1. Prepare corn bread, following label directions, or use your own
  favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
  a large mixing bowl.
  2. Saute celery and onion in butter in a large skillet until soft.
  Spoon vegetables and butter over corn bread crumbs.
  3. Beat egg yolks in a medium-sized bowl; stir in stock and pour
  mixture over corn bread. Stir lightly to blend. Season with salt and
  pepper to taste.
  Makes approximately 3 quarts, or 12 cups.

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