Cooking time: 30 to 40 minutes
Serves: 10 to 12
Recipe from Mary Bobo's Boarding House, Lynchburg, Tennessee
Preheat oven to 425 degrees F. Grease a 12-inch iron skillet and heat in oven. Combine cornbread ingredients in large mixing bowl; blend well. Pour into hot skillet. Bake until golden brown, about 20 minutes.
Crumble baked cornbread into large mixing bowl. Add celery, onion, sage and pepper. Stir in enough turkey broth to moisten; blend well. Spoon into generously buttered 9 x 13-inch baking dish. Bake until golden brown and heated through, about 35 to 40 minutes. Makes 10 to 12 servings.