Shelly's Recipe

LOADED CORNBREAD DRESSING

Category: Dressing and Stuffing

2 (6 oz) pkg buttermilk cornbread mix
1⁄2 cup butter
2 cups chopped onion
2 cups chopped celery
1⁄2 cup minced green onion
2 cups crumbled Asiago cheese bread
1 tbsp poultry seasoning
1 tsp dried thyme
1 tsp dried sage
1⁄4 tsp salt
1 (10.75-oz) can cream of chicken soup
3 large eggs
4 1⁄2 cups low-sodium chicken broth

Prepare cornbread mixes according to package directions. Cool, and crumble.

Preheat oven to 350. Spray a 13x9-inch baking dish with nonstick cooking spray. In a large skillet, melt butter over medium heat. Add onion, celery, and green onion; cook, stirring frequently, for 6 to 8 minutes, or until tender.

In a large bowl, combine onion mixture, crumbled cornbread, crumbled cheese bread, poultry seasoning, thyme, sage, and salt. Stir in soup and eggs. Add chicken broth, stirring until combined. Pour mixture into prepared baking dish, and bake for 1 hour to 1 hour and 10 minutes, or until center is set. Serve immediately. Serves 10 - 12

Note: Check the bakery section of your grocery store for Asiago cheese bread or substitute any variety of cheese or sourdough bread.