Ingredients

The following ingredients have 12 Servings
  • 1 medium chopped onion - chopped
  • 3 celery ribs - chopped
  • 1 recipe of cornbread - crumbled
  • ½ sleeve of saltine crackers - crumbled
  • 3 boiled eggs - chopped
  • ¼ Cup Dried Parsley flakes
  • 2 tsp Poultry Seasoning
  • 3 tsp ground sage
  • 1 tsp black ground pepper
  • 1-2 tsp kosher salt
  • 4 oz butter - melted
  • 3 eggs - beaten
  • 1 quart chicken stock
  • 14 oz chicken stock

Instruction

  • Preheat the oven to 400 degrees
  • Prepare your baking dish with cooking spray (Either one 9x13 or two 8x8 pans)
  • Mix the onion, celery, cornbread, saltines, boiled eggs, parsley, poultry seasoning, sage, pepper, salt and butter together in a large bowl.
  • Pour the beaten eggs over the mixture and gently mix together.
  • Using a rubber spatula to mix as you go, pour about ⅓ of the stock into the cornbread ingredients. Then add the next ⅓. When the cornbread looks like cereal that has sat WAY too long in a bowl, it is done. It should not be soupy, just very wet. Add more or less chicken stock based on your assessment of the situation.
  • Pour your dressing into the prepared pan/s and bake uncovered for an hour until the dressing is lightly browned across the top.