Prep 20 mins
Cook 50 mins
Cafeteria fans will enjoy this delicious side dish any time of year.
- 4 cups cornbread, crumbled (made from your favorite recipe)
- 2 1⁄4 cups white bread, torn into 1 inch pieces (use day old or stale bread)
- 2 1⁄2 cups chicken broth
- 1 1⁄2 cups celery, minced
- 3⁄4 cup onion, finely minced
- 1⁄4 cup butter, melted
- 3 tablespoons vegetable oil
- 2 teaspoons rubbed sage
- 3⁄4 teaspoon seasoning salt
- 3⁄4 teaspoon pepper
- 3 extra large eggs
- In large bowl, combine breads and broth; mix well and let stand for 15 minutes.
- Preheat oven to 375°F and lightly spray or grease a 2-quart casserole dish.
- Add celery, onion, butter, oil, sage, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly.
- In small bowl, beat eggs until foamy.
- Fold into bread mixture.
- Transfer to prepared casserole dish.
- Bake 50 to 65 minutes or until top is golden brown.
I made this for my family on Thanksgiving and they all loved it. I added more chicken broth than the recipe called for. My family likes dressing really moist
I made this for Thanksgiving, and I have to say I will definitely make this again. I doubled the recipe, and used Goya Sazon for the seasoned salt. I also only used half the amount oil since it didnt seem to need it, and it turned out delicious and amazing. Definitely a keeper.
When I worked at Luby's in Lake Jackson, TX, 26 years ago, we used this basic recipe, except we didn't use cornbread because our leftover cornbread had jalape