A delicious Thanksgiving side dish I did not get the pleasure of growing up with! I first had it in 2007 and have since then created this recipe and have been in love with it ever since!
Yields 9 x 13 pan
3 Cups dried cornbread crumbles
2 Cups saltine crackers, crushed
1 Small onion, chopped
2 Cloves garlic, minced
2 Stalks celery, diced
5 Tbsp butter. divided
4 Large eggs
4 Eggs, hard boiled, chopped
1 (14.5 oz) Can chicken broth
1/2 Tsp salt
1/2 Tsp ground black pepper
1/2 Tsp rubbed sage
1/4 Tsp poultry seasoning
* Giblets, cooked and chopped (optional)
Heat oven to 350 degrees f.
Butter a 9 x 13 casserole dish.
Saute onion, celery & garlic in 1 Tbsp butter 5 minutes on low. Set aside to cool.
Melt 4 Tbsp butter. Set aside to cool.
In a mixing bowl, beat 4 eggs, chicken broth and seasonings. Add cooled veg, cooled butter, cornbread and crackers. Fold in chopped eggs.
Pur into prepared baking dish, cover with foil and bake @ 350 degrees f 30 minutes.
Remove foil fter 30 minutes, add dot of butter to top and bake another 15 minutes @ 350 degrees f.
Enjoy!
~J~
