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
- 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.
- 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