Cornbread Dressing6 cups corn bread, cubed and staled (I use 2 boxes Jiffy mix baked in an 8"x8" dish)
4 cups Challah bread, cubed and staled
3 cups chicken broth
2 cups milk (I use 2%)
1/2 stick butter
1 to 1-1/2 cups celery, diced
1 to 1-1/2 cups cup onion, diced
1 Tablespoon dried sage (use can use fresh you need 2-3 T)
(all of these flavors are to taste - use more or less as you like)
3 beaten eggs
To stale the breads...spread bread onto a jelly roll pan and bake at 200 degrees for one hour. Shut off oven and let sit in oven for another hour. They should be like dried croutons, ready to soak up liquid.
Combine broth and milk in large bowl and add bread. Stir gently to be sure every piece is covered. I let my sit in this while I saute the vegetables.
Saute celery and onions in butter until soft. Add sage and cook for another minute.Add eggs and celery mixture to bread mixture. I put the eggs to the side of the hot veggies so they don't scramble. Stir gently to mix.
Pour into 3 quart baking dish.
Bake at 375 degrees for 45 to 55 minutes or until lightly browned. Shouldn't be jiggly. (My dear husband cooked this one and it's more brown than when I do it.) It was still delicious!
I had an idea for leftover dressing. I sliced it and lightly brown it in a little butter in a non stick pan. It crisps up the outside and leave the inside cream. I served it with grilled chicken, green, beans, and a little chicken gravy I had. YUM!!