- 1 recipe Savory Cheddar Muffins, prepared, cooled, and left out, uncovered, on the counter overnight to dry
- 1 recipe Cheesy Cracklin' Cornbread, prepared, cooled, and left out, uncovered, on the counter overnight to dry
- 1/4 cup (2 oz/ 57 g) salted butter, plus a little extra for preparing the casserole dish
- 1 cup celery, diced
- 1/2 large yellow onion, diced
- 2 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried rubbed sage
- 1 to 1 1/2 cups (8 to 12 fl oz/ 237 to 355 ml) chicken stock
- 5 large eggs, beaten
- Preheat oven to 350 degrees F, and rub the sides of a tall (high-sided) casserole dish with butter.
- Break the dried muffins and cornbread into rough crumbles and chunks.
- Melt the butter over medium heat and saute the celery and onion until just translucent.
- In a large bowl, mix together the broken up muffins and cornbread and the cooked vegetables (pour any butter in the pan right in there, too).
- Sprinkle in the seasonings and mix.
- Pour in one cup of the chicken stock and the beaten eggs and mix until it's all incorporated and distributed evenly throughout the mixture. If it looks too dry, you may add up to another 1/2 cup stock, but I recommend doing it 1/4 cup at a time and only if absolutely needed. Remember, this should be wet and moist, but not soupy.
- Spoon the mixture into your prepared casserole dish and bake at 350 degrees F for 50 minutes.
Baking in a higher-sided casserole dish that is a little shorter (length-wise) helps to let the top get crisp without losing too much moisture in the rest of the dressing. Stir in any additional desired ingredients when adding the seasonings.
- Serving Size: 1/18
- Calories: 285 cal
- Fat: 24.1 g
- Carbohydrates: 5.9 g
- Fiber: 2.6 g
- Net Carbs [total carbs - (fiber + sugar alcohol)] : 3.3 g
- Protein: 12.2 g