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Luby's Cafeteria Cornbread Dressing or Stuffing

  • 70minutes
  • 234calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups cornbread, crumbled (made from your favorite recipe)

  2. 2 1/4 cups white bread, torn into 1 inch pieces (use day old or stale bread)

  3. 2 1/2 cups chicken broth

  4. 1 1/2 cups celery , minced

  5. 3/4 cup onion , finely minced

  6. 1/4 cup butter , melted

  7. 3 tablespoons vegetable oil

  8. 2 teaspoons rubbed sage

  9. 3/4 teaspoon seasoning salt

  10. 3/4 teaspoon pepper

  11. 3 extra large eggs

Instructions Jump to Ingredients ↑

  1. In large bowl, combine breads and broth; mix well and let stand for 15 minutes.

  2. Preheat oven to 375°F and lightly spray or grease a 2-quart casserole dish.

  3. Add celery, onion, butter, oil, sage, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly.

  4. In small bowl, beat eggs until foamy.

  5. Fold into bread mixture.

  6. Transfer to prepared casserole dish.

  7. Bake 50 to 65 minutes or until top is golden brown.

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