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Luby's Cafeteria Cornbread Dressing or Stuffing

4 cups cornbread, crumbled (made from your favorite recipe)
2 14 cups white bread, torn into 1 inch pieces (use day old or stale bread)
2 12 cups chicken broth
1 12 cups celery, minced
34 cup onion, finely minced
14 cup butter, melted
3 tablespoons vegetable oil
2 teaspoons rubbed sage
34 teaspoon seasoning salt
34 teaspoon pepper
3 extra large eggs


In large bowl, combine breads and broth; mix well and let stand for 15 minutes. Preheat oven to 375F and lightly spray or grease a 2-quart casserole dish. Add celery, onion, butter, oil, sage, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly. In small bowl, beat eggs until foamy. Fold into bread mixture. Transfer to prepared casserole dish. Bake 50 to 65 minutes or until top is golden brown.

Source: www.food.com