Local and Seasonal Recipes, Menus and More
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INGREDIENTS 6-8 cups leftover cornbread, crumbled 3 stalks of celery, chopped finely 1 onion or leek, chopped finely 1/2 cup dried rubbed sage 1/4 cup fresh sage, chopped finely 1 Tablespoon dried marjoram (optional) 1 teaspoon dried basil (optional) 2 eggs, lightly beaten 2-3 cups chicken or no-chicken broth 4 Tablespoons butter, melted and divided DIRECTIONS Preheat oven to 350 degrees. Lightly oil a 2 quart flat casserole dish. In a large bowl, thoroughly mix together cornbread with vegetables and herbs. Mix together eggs, 2 cups broth and 2 Tablespoons butter. Stir into cornbread mixture, adding broth as needed to moisten mixture. Spoon into prepared casserole dish and cover with remaining butter. Seal with lid or foil. Bake 45 minutes, remove cover and bake additional 15 minutes. Copyright © 2015 Stefanie Samara Hamblen |
