Active Time
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Total Time
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Yield
Serves : 10 TO 12

How to Make It

Step 1    

Spread the corn bread and white bread on large baking sheets in a single layer. Let dry for 2 to 8 hours.

Step 2    

Preheat the oven to 400°. Bake the bread for 12 minutes, stirring, until lightly browned. Transfer to a large bowl.

Step 3    

Melt the butter in a large skillet. Add the onions and celery and cook until softened, about 10 minutes. Transfer to a large bowl and stir in the stock, eggs, parsley, sage, thyme, salt and pepper.

Step 4    

Butter a 9-by-13-inch baking dish and spread the dressing in it. Cover with foil and bake for about 25 minutes, or until hot throughout. Uncover and bake about 20 minutes, or until a brown crust forms.

Chef's Notes

This dressing can also be made using—in place of the corn bread and the 2 cups of white bread— a 1-pound loaf of white, French or Italian bread.

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