My mom's cornbread stuffing

There is not a set "recipe" for my mom's stuffing, but I'll tell you how to make it, and if you have any questions, you can call the Brenda Stuffing Hotline at 555-STUF.

1. Make your cornbread at least two days in advance. In whatever cornbread recipe you use, make sure you add an extra egg and about 2 tablespoons of applesauce.

2. Get a package of chicken parts (you can use turkey, but chicken makes it taste better) and boil the chicken. You'll use the broth in the stuffing, as well as the chicken meat.

3. Crumble the cornbread into the baking dish.

4. Soak 4-5 broken up slices of stale bread in milk then put in into the pan with the cornbread.

5. Chop 1 medium onion, a green pepper (you don't have to use the green pepper, but my family likes the way it tastes), and a cup of celery (chopped).

6. Add sage, salt and pepper to taste.

7. Add the chicken you boiled earlier to the and a couple of eggs and mix it up!

8. Use the broth from the boiled chicken to pour over the stuffing. It will get soaked up, so keep pouring until there is a very fine layer of broth covering the stuffing. This will cook down. If you like your stuffing to be a little dryer, don't use as much broth. But add enough so that it doesn't end up too dry.

9. Set the oven at 350 and bake it long enough to absorb the broth and for the stuffing to get a crust on the top.

You can use a fork to check it. When you pull it out, you want the fork to be moist, but not wet.

When you take it out of the oven, don't cover it.

That's it. Let me know if you make it and how it turned out.