Cornbread Stuffing

In a heavy skillet melt 2 tbsps of the butter. Add the onion and cook until golden brown.Add the celery and saute for about 10 minutes stirring often.If mixture gets dry, add a little broth.Remove from heat and allow to cool to room temp.
Place the breads and pecans in a large bowl.Add the cooled vegetables. In a seperate medium sized bowl,beat the eggs with the seasonings.Add 1 cup of the broth to the egg mixture. Melt remaining butter and add to the broth mixture.Combine broth mixture with the bread, adding more broth if needed.let the stuffing sit to absorb all the liquid. Mix again before stuffing turkey or placing in a casserolel.Loosly pack stuffing into turkey cavity. Alternately place stuffing in a greased shallow casserole. Cover the stuffing with the lid or aluminum foil. Bake at 350 for about 1 hour.Test the stuffing in the turkey with an instant read thermometer, the internal temp should be at least 165 F.

This recipe makes enough stuffing for about a 10 pound turkey.