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2 cups crumbled cornbread
12 slices white bread, crusts removed, cubed
1 stick (1/2 cup) margarine
1 cup finely chopped celery
2 medium chopped onions
2 cans chicken broth (or more if needed - batter should be soupy)
Salt and pepper to taste
1 teaspoon sage, or more if desired
Crumble cornbread into a large bowl.
Add bread cubes.
Sauté until tender the celery and onion in the margarine.
Add to the bread. Add eggs, chicken broth, sage, salt and pepper. Should be really soupy. It will firm up some as it bakes.
Bake uncovered in a 13 x 9-inch pan for about 45 minutes. When done, dressing will be brown on top and may take up to an hour depending on your oven.
Cut into squares to serve.