Ingredients
- 6 cups Cornbread, homemade or store-bought See Note 2
- 6 cups Italian Bread, cubed See Note 2
- 1 stick unsalted butter
- 1 large onion, peeled and diced
- 4 stalks celery, diced
- 3 cloves garlic, peeled and minced
- 2-3 cups fat-free chicken stock
- ¼ cup fresh chopped parsley
- 2 teaspoons poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs, beaten
Instructions
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Slice cornbread and Italian bread into small cubes. Place bread onto a baking sheet overnight to dry or place the trays in the oven at a temp of 350 degrees for about 10 minutes to dry the cubes.(Note 1)
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Preheat oven to 400 degrees. Spray a 9×13 casserole dish with non-stick olive oil spray.
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In a large saute pan melt butter. Add in celery and onions. Saute for about 5 minutes. Veggies will soften. Add in garlic and saute another two minutes. Remove from heat. Set aside. Place the cornbread and Italian bread cubes in a large bowl.
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To the cornbread, add the butter/veggie combo, 2 cups of chicken stock, fresh parsley, poultry seasoning, sage, thyme, salt, and pepper. Check the seasoning. Re-season if needed. If the mixture is too dry, add some more chicken stock.
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Mix in the beaten egg and mix everything well.
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Add the cornbread dressing mixture into the prepared casserole dish. Cover with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes. Serve and enjoy.
source: allrecipes.com
