1. Preheat Oven to 375°.
2. Sauté the onions and celery in the butter until the onions are mostly clear.
3. In a 4 quart mixing bowl add cornbread, crumbled white bread, black pepper, eggs, poultry seasoning, and cream of mushroom soup. Lightly mix, add sautéed mixture and one can of chicken booth and mix thoroughly in a folding fashion by hand or with a wooden spoon. Do not use a mixer!
4. Add enough of the second can of chicken broth to make a medium thick batter (adding too much will add to the cooking time and/or make your dressing more watery). This step is to a persons taste as my Mom likes her dressing a lot more moist than most, and I guess I do too.
5. Pour into a 9x13 dish and bake in a 375 degree oven for 30 minutes or until top is browned and "not doughy inside." (Never figured out exactly how to test "not doughy inside." But I kinda shake the pan until it doesn't giggle much in the middle.) Let stand for 30-60 minutes.
Taste's better the second day. In my humble opinion.
I baked uncovered the whole time last time and it seems to work out almost perfect. I used all the broth and made sure I had plenty of corn bread.
Do not add salt as the broth will be salty enough.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 136 (43%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 145.7mg||45 %|
|Sodium 1068.3mg||37 %|
|Potassium 206mg||5 %|
|Total Carbohydrate 35g||10 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 32.9g|
|Protein 9.6g||14 %|
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Calories per serving: 315
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