my mother-in-laws recipe will be using for the holiday as she just passed away 9 - 29 - 2010
Ingredients:
6 cups crumbled cornbread
3 cups soft bread crumbs ( we use home made biscuits )
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
2 cups chicken, diced, optional
1 heaping tablespoon dried sage, crumbled
1 1/2 teaspoons dried leaf thyme, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten
Preparation:
Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Bake for 20 to 30 minutes. |