| Preheat oven to 350°F |
| Grease a 2-qt (7x11-in) baking dish |
| 4 Tbs unsalted butter | melt, sauté until soft 6 to 8 min | toss | stir in | bake 350°F 35 to 40 min until golden |
| 1 cup onion, diced |
| 1 cup celery, chopped |
| 6 cups (about 1 lb) cornbread, crumbled |
| 2 tsp dried rubbed sage |
| 1/2 tsp salt |
| 1/2 tsp black pepper |
| 2 cups chicken broth |
| 2 large eggs, beaten |
- Preheat oven to 350°F
- Grease a 2-qt (7x11-in) baking dish
Ingredients
- 4 Tbs unsalted butter
- 1 cup onion, diced
- 1 cup celery, chopped
- 6 cups (about 1 lb) cornbread, crumbled
- 2 tsp dried rubbed sage
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 2 large eggs, beaten
Steps
- melt, sauté until soft 6 to 8 min: unsalted butter, onion, celery
- toss: step 1, cornbread, dried rubbed sage, salt, black pepper
- stir in: step 2, chicken broth, eggs
- bake 350°F 35 to 40 min until golden: step 3
