Ingredients
The following ingredients have 11 Servings
- 1 cup (2 sticks) butter
- 1 medium onion, chopped
- 3 ribs celery, chopped
- 6 cups cooked, crumbled stale cornbread
- 6 cups dry, toasted bread, crumbled (sliced bread, leftover biscuits or rolls)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1/4 teaspoon freshly cracked black pepper, or to taste,
- 1 teaspoon sage or Bell's seasoning, or to taste, optional
- 1 teaspoon poultry seasoning
- 1 cup turkey gravy (canned is fine)
- 4 to 6 cups turkey or chicken broth or stock, more or less
- 4 large eggs, beaten
Instruction
- Preheat oven to 350 degrees F. Butter a 9 x 13-inch pan and set aside.
- Melt butter in a skillet over medium heat. Sauté the onion and celery; add the salt, Cajun seasoning, pepper, sage and poultry seasoning. Continue cooking and stirring for 2 minutes. Set aside to cool.
- Combine the crumbled cornbread and bread into a large bowl. Add sauteed veggies, scraping out skillet.
- Add the gravy and 4 cups of the stock. Taste and adjust seasonings.
- Add the beaten eggs; gently toss. Add more of the broth as needed, taking care not to make the dressing too soupy. Dressing should be the consistency of cooked oatmeal.
- Lightly spoon into the casserole dish, but do not pack down.
- Bake at 350 degrees F for 45 minutes. For a moister stuffing, baked covered. For a drier stuffing with a crunchy top, bake uncovered.
