|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.