Ingredients:
2 celery stalks, chopped
1 small onion, chopped
1 tsp. parsley flakes
1 tsp. dried thyme
2 cups chicken broth
1 box cornbread mix, prepared according to pkg.

How to make this recipe:
Saute celery and onion in butter or oil until tender. Add spices.
Salt and pepper to taste. Scrape mixture into large bowl. Crumble
cornbread prepared into mixture. Pour in broth; toss to coat. Put
mixture in greased casserole dish. Cover and bake at 350 F for 15
minutes. Remove cover after ten minutes to brown. Notes: Stuffing Tips:

Stuffing should be prepared and stuffed into the turkey
immediately before the turkey is placed in the oven for roasting.

Turkeys should be stuffed loosely, with about 3/4 cup of stuffing
per lb. of turkey.

When making stuffing ahead of time, wet and dry ingredients
should be refrigerated separately and combined right before
stuffing the turkey.

Recipe from: Kellie Head and Loretta Casteen - LazyGourmets.com