|Diced celery||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm)|
|Toasted bread cubes||12 Cup (192 tbs)|
|Cubed corn bread||4 Cup (64 tbs)|
|Turkey broth/Chicken broth||4 Cup (64 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Evaporated milk||13 Ounce (1 Can)|
|Eggs||2 , slightly beaten|
Cook celery, onion, and garlic in butter until light brown.
Crumble bread cubes and com bread in large bowl.
Add sage, salt, and pepper.
Stir celery mixture into bread cubes.
Add evaporated milk, broth, and eggs.
Pour into greased 9 x 13" pan.
Bake at 325 degrees for 35 to 40 minutes.
This is a good way to use up leftover corn bread.
Recipe can easily be cut in half and baked in an 8 x 8" pan for smaller families.
Bouillon may be substituted for the broth.
Calories 613 Calories from Fat 234
% Daily Value*
Total Fat 25 g38.7%
Saturated Fat 10.4 g51.9%
Trans Fat 2.5 g
Cholesterol 174.9 mg58.3%
Sodium 2845.6 mg118.6%
Total Carbohydrates 78 g26%
Dietary Fiber 5.3 g21.4%
Sugars 14 g
Protein 15 g29.2%
Vitamin A 16.8% Vitamin C 4.3%
Calcium 11.8% Iron 14.7%
*Based on a 2000 Calorie diet