Ingredients
Units
Scale
- 6 cups cornbread, broken into crumbs
- 4 cups toasted whole wheat bread, crumbled
- 2 tablespoons extra virgin olive oil
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- herbs to taste, optional
- 4 cups chicken broth
Instructions
- Preheat the oven to 350 degrees and prepare a 13 x 9 x 2-inch baking dish with cooking spray.
- Place bread crumbs into a large bowl.
- Sautee vegetables in olive oil for 10 minutes or until they become soft over medium heat, stirring often.
- Stir vegetables into bread crumbs along with eggs, salt, and pepper.
- Pour broth over ingredients and stir to mix well.
- Spoon into prepared baking dish and bake for 45-55 minutes depending on how moist you want the dressing.
- Serve and store any leftovers in the refrigerator for up to 3 days.
Notes
- This dressing may be too moist to cook thoroughly stuffed inside a turkey.
- The dressing may be frozen before or after baking, bake or heat through after it is thoroughly defrosted.
- Other ingredients to suit your taste may be added such as cooked sausage, nuts, and herbs before the broth is poured in.
- Add more chicken broth for a soupy dressing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
