HOW TO MAKE IT :
- Preheat the oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray. Set aside.
- In a skillet over medium high heat cook together butter, diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown.
- Place the cubed cornbread and Italian bread into a large mixing bowl. To the bowl add sauteed onion and celery, soup, eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.
- Gradually add stock stirring until all of the chicken stock is used and ingredients are fully moistened.
- Pour evenly into the prepared baking dish.. Bake for 50-60 minutes until the top is golden and baked through.
- Serve immediately.
Notes :
This dressing may be prepared in advance and chilled overnight. Bring to room temperature before baking.
