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6 cups finely crumbled cornbread
8 tablespoons (1 stick) unsalted butter
2 ribs celery
1 medium onion, diced
2 tablespoons minced fresh thyme leaves, or 2 teaspoons dried and crushed)
1 tablespon minced fresh sage leaves or crushed
1/4 cup minced fresh-leaf parsley
3 large eggs, lightly beaten
2/3 cup milk
1-1/2 cups chicken or turkey broth
1 tablespoon salt
3/4 teaspoon freshly ground black pepper
Heat oven to 350 degrees.
Spread the cornbread out on a roasting pan and cook until lightly browned, about 10 minutes.
In a medium skillet over medium heat, melt 6 tablespoons of the butter and sautÚ the celery and onion until soft, about 5 minutes. Add sage and cook 2 minutes.
In a large bowl stir together cornbread, and sauteÚd vegetables. Mix in parsley, eggs, milk and broth. Season the moist dressing with seasoning and mix well.
Brush or spray a casserole dish with butter and add the dressing to the casserole dish. Bake about 50 minutes.