Description
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Whether you’re feeding a crowd or just keeping family favorites alive, this recipe brings the comfort of the South to every bite Prep Time 15 minutes Cook Time 1 hour Additional Time 10 minutes Total Time 1 hour 25 minutes Ingredients 5 cups crumbled cornbread (one pan from recipe) 10 slices white sandwich bread – toasted and cubed 1½ cups finely chopped onion 1½ cups finely chopped celery 2 teaspoons dried sage 1 teaspoon poultry seasoning 2 teaspoons salt (adjust to taste if your stock is salty) 1 teaspoon black pepper 3 eggs, lightly whisked 5–6 cups warm chicken stock Instructions Make the Cornbread Ahead Bake your cornbread up to two days in advance
pair:marley-satin-pointed-heel-black
Core Colors:Creamy Brown
Use a single-use waterproof cover, such as Aquaguard ®