CORNBREAD DRESSING LIKE MOM'S

By á-174865

Ingredients

• 1 double recipe of cornbread (no sugar)
• 14 slices of white bread, dried
• 8 tablespoons butter
• 3 cups chopped celery
• 2 onions, chopped
• chicken or turkey stock
• 2 teaspoons salt
• pepper to taste
• 2 teaspoons dried sage
• 2 tablespoons poultry seasoning
• 5 eggs, beaten

Preparation

Step 1

1. Cook cornbread a day or two ahead of time.
2. The night before, combine crumbled cornbread & crumbled dried white bread slices.
3. Melt butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approx. 5-10 minutes. Add to cornbread/bread mixture.
4. Add seasonings and just enough stock to moisten. Taste and adjust seasonings if necessary.
5. Add eggs and mix well. Cover and store in refrigerator overnight.

When ready to cook the next day:
1. Preheat oven to 350 degrees.
2. Add more stock to make a very moist but not soupy mixture.
3. Pour into a greased pan and bake uncovered until cooked through and slightly firm, about 45 to 60 minutes; longer if a deeper pan is used.