Corn Bread Stuffing Loaf Recipe
Ingredients
| 1 cup chopped celery with leaves | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| 1/3 cup mayonnaise or salad dressing | ||
| Poultry seasoning | 1 Teaspoon | |
| Ground sage | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 6 cups coarsely crumbled corn bread | ||
Directions
In small saucepan cook chopped celery and onion, covered, in chicken broth till vegetables are tender, about 5 minutes.
Do not drain.
In large bowl combine eggs, mayonnaise or salad dressing, poultry seasoning, sage, salt, giblets, and vegetables with broth.
Add corn bread; toss lightly to mix.
If desired, add extra 1/4 cup broth for a moist stuffing.
In a 10x6x2-inch baking dish shape mixture into a loaf.
Cover with foil.
Bake at 400° till heated through, 25 to 30 minutes; uncover the last 5 minutes to brown slightly.
Garnish with celery leaves, if desired.
Do not drain.
In large bowl combine eggs, mayonnaise or salad dressing, poultry seasoning, sage, salt, giblets, and vegetables with broth.
Add corn bread; toss lightly to mix.
If desired, add extra 1/4 cup broth for a moist stuffing.
In a 10x6x2-inch baking dish shape mixture into a loaf.
Cover with foil.
Bake at 400° till heated through, 25 to 30 minutes; uncover the last 5 minutes to brown slightly.
Garnish with celery leaves, if desired.
Chef
