Ingredients
8 cups cornbread, crumbled
4 cups soft white bread shredded
1 cup butter (salted)
1 cup diced celery
1 large onion, chopped
½ cup green pepper, chopped *
1½ teaspoons poultry seasoning
2 eggs, beaten
2 cups chicken broth
Salt and pepper to taste
Oil to sauté
submitter’s note - I would omit the green pepper.
Preparation
Preheat oven to 350° F. Cut butter and add to breadcrumbs (both corn and white breads). Sauté veggies in oil and add to bread mixture. Mix in seasonings. Add in eggs and broth until thoroughly mixed and moist. Bake in large covered dish for 30 minutes. Remove cover for last 10 minutes to brown.
