Dressing casserole
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Serves 12 | ||
| 2 | cups | Diced celery |
| 1 | each | Clove garlic |
| 12 | cups | Toasted bread cubes |
| 4 | cups | Cubed corn bread |
| ½ | teaspoon | Pepper |
| 4 | cups | Turkey or chicken broth |
| 1½ | cup | Chopped onion |
| ½ | cup | Butter |
| 1 | tablespoon | Sage |
| 2 | tablespoons | Salt |
| 1 | each | (13oz) can evaporated milk |
| 2 | eaches | Eggs, slightly beaten |
Directions
Cook celery, onion, and garlic in butter until light brown. Crumble bread cubes and corn bread in large bowl. Add sage, salt, and pepper.
Stir celery mixture into bread cubes. Add evaporated milk, broth, and eggs. Mix well. Pour into greased 9x13 inch pan. Bake at 3325F for 35-40 minutes. This is a good way to use up leftover corn bread.
Recipe can easily be cut in half and baked in a 8x8 pan for smaller families. bouillon may be substituted for the broth. Origin: Women's Circle, for cooks on the go. Shared by: Sharon Stevens.