Combine:
6 cups prepared corn bread, torn into pieces, and staled
4 cups French bread, cubed and staled
3 cups chicken broth
2 cups whole milk
Saute in 1 Stick Unsalted Butter:
2 cups celery, diced
2 cups onion, diced
3 T. minced fresh sage
Add:
Sauteed celery mixture
3 eggs, beaten
1/2 cup minced fresh parsley
Salt and pepper to taste
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Preheat oven to 375° coat a 3-quart baking dish with nonstick
spray.
Combine both types of bread, broth, and milk
in large bowl, folding gently by hand to incorporate. Let stand
about 3 minutes.
Saute celery and onion in butter in a skillet
over medium-high heat, 3 minutes. Add sage and cook for 1 minute.
Add celery mixture, eggs, parsley, and seasonings
to bread mixture. Mix well, then spoon dressing into the prepared
baking dish. Bake 45 - 60 minutes, or until lightly browned.
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Stale the bread by placing them in a 200° oven for
an hour. Then turn the oven off and allow the bread to
cool inside for at least another hour before proceeding. |
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© August Home Publishing Company