This recipe was submitted by @SewTrad, a wonderful woman who makes wonderful food with southern grace and charm! This is sure to be a holiday favorite in your home! I know I am going to make it this year!

Ingredients

  • 1 Prepared 8×8 pan of cornbread
  • 4 eggs
  • 1/4 cup butter
  • 3 boiled eggs choped
  • 1 1/2 cups soft bread
  • 1 onion diced (equal to about 1 cup)
  • 1 bunch of celery diced (1 1/2 cups)
  • 1/2 tbsp dried sage
  • 1/2 tbsp black pepper
  • 28 oz can chicken broth
  • 1 tsp salt

Directions

  1. Crumble cornbread into a large bowl
  2. Stir in soft bread crumbs and set aside
  3. Melt butter in a large skillet over medium heat
  4. add onions and celery. Cook until tender
  5. Stir in sage, salt, and pepper and cook for 1 minute. Set aside.
  6. In the large bowl with the bread crumbs, add eggs, boiled eggs, chicken broth, and cooled vegetable mixture. Sir well. Pour into a lightly greased 13×9 baking dish
  7. Cover and chill for 8 hours in the fridge. (This allows the bread crumbs to soak up all the juices and flavor. I usually make this at night and let it in the fridge overnight
  8. Bake uncovered at 375 for 35-40 minutes or until golden brown

 

The recipe can easily be doubled

 

 

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