Thanksgiving recipes from the LaFollette Press Staff

 Easy Cornbread Stuffing.

Submitted by: Michell Daugherty

Bake a pan of cornbread a couple of days before use.

1 package of Pepperidge Farms Herb seasoned stuffing

1-3 cans chicken broth (enough that the stuffing is still moist after it has soaked in)

1-2 stalks of celery chopped, however much that you want to use.

1 chopped onion

rubbed sage

butter

In a sauté pan melt butter and sauté celery and onion until done. Set aside

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