Ingredients

The following ingredients have 8 Servings
  • 1/2 cup butter
  • 8-10 cups dried bread cubes
  • 1 9-inch pan cornbread (from a mix or your favorite recipe)
  • 1 medium onion, chopped
  • 1 shallot, chopped
  • 3-4 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground thyme
  • 1 teaspoon dry rosemary leaves
  • 2 teaspoons ground sage
  • 2-3 cups chicken broth
  • 2 eggs, beaten
  • 1 tablespoon chopped fresh parsley

Instruction

  • Preheat oven to 350 degrees. Crumble cornbread into a large bowl with dried bread; set aside.
  • In a large saute pan over medium heat, melt butter. Add onion, shallot, garlic, celery, thyme, rosemary and sage and cook for about 8-10 minutes or until vegetables are tender.
  • Pour butter and vegetables over bread mixture and stir gently.
  • Stir in 2 cups of broth and mix well. Taste and adjust seasonings before stirring in beaten eggs. Add additional broth as desired for moistness. Stir in parsley.
  • Spoon stuffing into a large casserole dish or 9×13 baking dish. Cover and bake for 40-45 minutes, or until heated through. Uncover and bake 10-15 minutes more, or until stuffing is lightly browned.