Southern-Style Corn Bread, cut into 1/2-inch dice (see Note)
2 cups white bread, cut into 1/2-inch dice (4 ounces)
4 tablespoons unsalted butter
2 medium onions, finely chopped
2 medium celery ribs, finely chopped
2 cups chicken stock or canned low-sodium broth
2 large eggs, beaten
1/4 cup minced flat-leaf parsley
1 tablespoon minced sage
1 tablespoon minced thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
How to Make It
Spread the corn bread and white bread on large baking sheets in a single layer. Let dry for 2 to 8 hours.
Preheat the oven to 400°. Bake the bread for 12 minutes, stirring, until lightly browned. Transfer to a large bowl.
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.
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.
The unbaked dressing can be refrigerated overnight. Bring to room temperature before baking.
This dressing can also be made usingin 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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