Prep Time: 20 minutes | Cook Time: 1 hour
- 1 loaf day-old corn bread (Store bought or make your own)
- 3 cups day-old white bread, cut into 1 inch cubes
- 8 tbs butter
- 2 cups onion, diced (roughly 1 large onion)
- 2 cups celery, diced (roughly 4-5 ribs)
- 2 eggs
- 1 1/2 tbs fresh sage, sliced
- 1 tsp fresh thyme
- 4-5 cups broth
- Salt and pepper, to taste
Preheat oven to 350 F.
Cut corn bread into rough, 1 inch chunks. Combine with white bread chunks and toss to mix.
Melt butter in a skillet over medium heat. Add onions, celery, and 1/2 tsp salt. Cook until transparent, about 5-10 minutes.
Transfer vegetables to bread mixture and combine.
Beat the eggs then add to the bread mix. Sprinkle in sage and thyme, add salt and pepper to taste. Toss together.
Add 4 cups broth and stir well. Using your hands, work the mixture into a batter-like consistency. Don't be afraid of breaking up the bread. Add another cup if the mixture is dry or not pourable.
Lightly grease a baking dish (anything that holds 2 quarts. I like 9x13, 8x11 works too). Transfer mixture to the greased dish and bake until the dressing has browned around the edges, about 45 minutes to 1 hour.
Switch things up by adding a pound of cooked sausage, or a cup and a half of roasted nuts. This dish can be prepared a day ahead of time by saving the baking for the day you'd like to serve it.