Southern Cornbread Stuffing - cooking recipe

Ingredients

1 c. bacon drippings
4 c. cornbread, crumbled
1 tsp. toasted poultry seasoning
1/4 tsp. pepper
2 c. chicken broth, heated
1 1/2 c. finely chopped onions
1 pkg. herb seasoned stuffing mix (about 4 c.)
2 c. chopped pecans
1 tsp. salt
3 eggs, lightly beaten

Preparation

In large saucepan or Dutch oven, melt bacon drippings until hot.
Add celery and onions.
Cook over medium-low heat until tender.
Stir in stuffing mix, cornbread, pecans and seasonings. Add eggs and toss lightly.
Pour hot broth over entire mixture. Toss.
Makes about 14 cups, about 220 calories per 1/2 cup serving.