You are here

Corn Bread Stuffing Loaf's picture
  Chopped celery with leaves 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chicken broth 3⁄4 Cup (12 tbs)
  Eggs 2 , beaten
  Mayonnaise/Salad dressing 1⁄3 Cup (5.33 tbs)
  Poultry seasoning 1 Teaspoon
  Ground sage 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Coarsely crumbled corn bread 6 Cup (96 tbs)

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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.5 (13 votes)