Ingredients:
- 1 skillet of cornbread, crumbled (about 6 cups)
- 4 cups cubed white bread, toasted
- 1 large onion, finely chopped
- 1 cup celery, finely chopped
- 1/2 cup unsalted butter
- 4 cups chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs, beaten
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and sauté until tender, about 5-7 minutes.
- In a large bowl, combine the crumbled cornbread and toasted white bread cubes.
- Add the sautéed onion and celery to the bread mixture.
- Stir in the chicken broth, dried sage, dried thyme, salt, and black pepper. Mix well.
- Add the beaten eggs and mix until everything is well combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the dressing is set.
- Allow to cool slightly before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes | Kcal: 320 kcal per serving | Servings: 8 servings