Ingredients

  • 6 ½ ounces butter (13 tablespoons)
  • 6 cups crumbled cornbread
  • 6 cups torn crusty white bread, such as a baguette
  • 2 cups chopped onion
  • 2 cups chopped celery
  • ½ to 1 teaspoon dried sage (optional)
  • 2 teaspoons salt
  • Black pepper
  • 6 eggs, beaten
  • 1 ½ cups heavy cream
  • 2 cups turkey or chicken broth
  • 2 dozen shucked small oysters, with their liquid (optional)
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      590 calories; 33 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 58 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 14 grams protein; 203 milligrams cholesterol; 1249 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

12 servings

Preparation

  1. Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
  2. Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.

1 hour

Dining and Cooking