Ingredients
- 8 cups cornbread
- cubed
- 2 cups white bread
- cubed
- 3 12 cups celery
- finely diced
- 1 12 cups onions
- finely diced
- 12 teaspoon thyme
- 12 teaspoon sage
- 12 teaspoon parsley flakes
- 6 eggs
- 12 cup butter
- 1 12 cups chicken broth
- canned broth is o.k (or more if it looks too dry
- it will set as it cooks)
Instructions
- Gently saute onion and celery in butter until tender, do not overcook.
- Fold into bread/ cornbread mixture using a large mixing bowl.
- Add herbs and seasonings, toss to mix.
- Beat eggs, add to cooked chicken broth.
- Mix with all other ingredients.
- Bake at 350 degrees for 1 hour.
- You can make 1 large casserole or 2 in smaller containers, foil or glass.
- Freezes well.
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