Cornbread Dressing

By KimberlyB

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 5 cups cubed day-old cornbread
• 5 cups cubed day-old white bread
• 3 cups chicken broth
• 3 tablespoons unsalted butter, melted and divided
• 3 tablespoons finely chopped fresh sage
• 3 tablespoons finely chopped fresh parsley
• 1 1⁄2 teaspoons salt
• 3 ⁄4 teaspoon ground black pepper
• 2 large eggs, lightly beaten

Preparation

Step 1

1. Preheat oven to 350°. Spray a 21⁄2-quart baking dish with nonstick cooking spray. Set aside.

2. In a medium skillet, heat oil over medium-high heat. Add onion and celery; cook until softened, approximately 5 minutes.

3. In a large bowl, gently stir together onion mixture, breads, broth, 2 tablespoons melted butter, sage, parsley, salt, pepper, and eggs. Spoon into prepared dish. Drizzle with remaining 1 tablespoon melted butter.

4. Bake until lightly browned, approximately 40 minutes.