Ingredients
– 4 cups crumbled cornbread (homemade or store-bought)
– 2 cups bread crumbs (preferably from a rustic bread)
– 1 cup diced onion
– 1 cup diced celery
– 1/2 cup unsalted butter
– 4 cups chicken or vegetable broth
– 2 large eggs, beaten
– 1 tablespoon dried sage
– 1 tablespoon dried thyme
– Salt and pepper to taste
– Optional: 1 cup cooked sausage, diced apples, or chopped nuts for added texture
Equipment Needed
– Large mixing bowl
– Skillet or frying pan
– Baking dish (9×13 inches)
– Whisk
– Spatula or wooden spoon
Step-by-Step Instructions
To begin, I’ll start by preheating my oven to 350°F (175°C). While the oven is heating up, I love to sauté my onion and celery in a skillet with butter until they’re tender and fragrant. The aroma fills my kitchen, and it’s such a fantastic start to this dish! Once they are ready, I combine them with the crumbled cornbread and bread crumbs in a large mixing bowl. Generally, I give this a good stir to ensure it’s all mixed well. (See the next page below to continue steps…)