|
Heat oven to 350 degrees F.
Spread the cornbread out on a roasting pan and
cook until lightly browned about 10 minutes.
In a medium skillet over medium heat, melt 8
tablespoons of the butter and sauté the celery and
onion until soft about 5 minutes.
Add sage & thyme and cook for 2 minutes.
In a large bowl stir together cornbread, and
sautéed vegetables.
Mix in parsley, eggs, milk and broth.
Season the moist dressing with salt & pepper and
mix well.
Brush or spray a casserole dish with butter and
add the dressing to the casserole dish.
Bake 50 minutes.
|
