Luke's Cornbread Dressing

Submitted by Susan Braun on behalf of Luke Braun

Ingredients

• 2 Large yellow Onion,
• 25.5 ounce(s) of Brand Cornbread Mix (3 boxes)
• 24 ounce(s) of Pepperidge Farm Herb Seasoned Classic Stuffing Stuffing Mix (2 bags)
• 32 ounce(s) of Chicken Broth or Veggie Broth (1 carton)
• 16 tablespoon(s) of Butter (2 sticks)
• 1 cup(s) of Diced Celery
• 3 Eggs

Instructions

1. Preheat Oven to 400 degrees
2. Mix cornbread according to the package directions.
3. Grease two jelly roll pans (large cookie sheet with edges) with butter.
4. Spread batter evenly into the pans and bake until lightly brown.
5. Remove pans from oven and use a spatula to break up the cornbread and flip over.
6. Return pans to oven and continue baking until slightly dry.
7. Reduce oven temperature to 350 degrees
8. Dice 2 large, yellow onions and 1 cup of celery.
9. Saute onions and celery in 2 sticks of butter until tender (not mushy). Let cool.
10. Slightly beat 3 eggs and set aside.
11. Butter two 9" x 13" casserole dishes
12. Mix cornbread and stuffing mix in a LARGE bowl.
13. Pour onions and celery over top and mix with hands or a spatula.
14. Mix in beaten eggs.
15. Gradually add entire carton of chicken or veggie broth while lightly mixing with hands.
16. Spread mixture evenly and loosely into buttered casserole dishes.
17. Bake for 25 minutes at 350 degrees or until slightly dry but still a little moist. (May need to stir around a bit.)
18. Optional: Cover and freeze second pan for later.