4 cups crumbled corn bread (recipe follows below)
2 1/4 cups torn dry white bread (1-inch pieces)
2 1/2 cups chicken broth
1 1/4 cups chopped celery
3/4 cup finely chopped onion
1/4 cup butter or margarine, melted
3 tablespoons vegetable oil
2 teaspoons rubbed sage
3/4 teaspoon pepper
3 extra large eggs
In large bowl, combine breads and broth. Mix well. Let stand 15 minutes.
Heat oven to 375 degrees.
Add celery, onion, butter, oil, sage, salt, and pepper to bread mixture. Toss lightly to coat evenly.
In small bowl, beat eggs until foamy. Fold into bread mixture. Transfer to greased 2-quart baking
Bake 50 to 65 minutes or until top is golden brown.
Makes 6 servings dressing.
1 cup milk
1 cup buttermilk
2 extra-large eggs
1/4 cup vegetable oil
2 cups cornmeal
2/3 cups flour
2 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
Heat oven to 425 degrees. Generously grease 9-inch square baking pan or 10-inch cast iron skillet.
In large bowl, whisk together milk, buttermilk, eggs, and oil until well blended. Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingredients are moistened. Pour into baking pan.
Bake 20 to 25 minutes or until light golden brown and wooden pick inserted into center comes out clean.
Makes 9 servings
Recipes are from “Luby’s 50th Anniversary Recipe Collection”.