Ingredients

  • 3 cups Chicken Stock
  • 1 cup Onions, 1/4" diced
  • 1 cup Celery, 1/4" diced
  • 2 1/2 tsp Rubbed Sage
  • 1/8 tsp Black Pepper
  • 10 tbsp (5 oz) Melted Butter
  • 3 medium-sized Eggs
  • 1 - 9x13-inch pan Cornbread, baked and cooled (ingredients shown below)
  • 7 1/2 slices White Bread

For the Cornbread

  • 2 - 8.5 oz pkgs Jiffy Corn Muffin Mix
  • 2 medium/large Eggs
  • 2/3 cup Milk

Instructions

  1. Heat a small amount of butter or oil in a skillet over medium heat. Add onions and celery, then cook until softened and starting to get some color.
  2. In a mixing bowl, combine stock, cooked onions and celery, sage, black pepper and melted butter to make the dressing base.
  3. Allow the dressing base to cool slightly, if necessary, so as to not cook the eggs when added. Add the eggs and mix together.
  4. Tear each slice of bread into quarters and place in a large mixing bowl.
  5. Cut the cornbread into 1-inch pieces and gently place into the mixing bowl.
  6. Pour dressing base over the bread and cornbread. Using gloved hands, mix by fluffing the bottom to the top in a folding motion. Do not overmix. The dressing should still have recognizable chunks of bread and cornbread throughout.
  7. Pour mixture into a greased half-pan.
  8. Bake uncovered at 350 degrees F for 30-35 minutesm or until it reaches 165 degrees F internal temperature and is golden brown on the top.
  9. Stir and repan the dressing to give it a natural appearance, if desired.