Corn Bread Stuffing Loaf
|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|
|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.