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 of unsalted butter:
2 cups celery, diced
2 cups onion, diced
3 TBSP minced fresh sage
ADD to sauted celery mixture:
3 eggs, beaten
1/2 cup minced fresh parsley
salt and pepper to taste
Preheat oven to 375. Coat a 3-quart baking dish with nonstick spray.
Combine both types of bread, broth, and milk in a 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 brown. No gravy needed!
Heather Turner
