Description

Prepared cornbread, sautéed celery and onion bound with broth and eggs and baked separately until set.

Ingredients

Scale

8 cups Prepared cooled cornbread, coarsely crumbled
1 1/2 cups Celery, finely diced
1 cup Yellow onion, finely diced
6 tablespoons Unsalted butter, about ½ tbsp for pan and remainder for sauté
2 cups Low-sodium chicken broth
2 eggs Large eggs
2 teaspoons Dried rubbed sage
1 teaspoon Dried thyme
1/2 teaspoon Fine salt
1/4 teaspoon Black pepper

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Instructions

Heat oven to 375°F. Grease 9-by-13-inch dish with about ½ tbsp of measured butter; put 8 cups prepared cooled cornbread crumbs in large bowl.
Sauté 1½ cups diced celery and 1 cup diced onion in remaining butter over medium 8–10 minutes until tender. Stir in 2 tsp sage and 1 tsp thyme during last minute.
Gently toss vegetables with cornbread. Whisk 2 eggs, 2 cups low-sodium broth, ½ tsp salt and ¼ tsp pepper, pour evenly over crumbs and fold until moistened. Transfer loosely to dish.
Bake 35–45 minutes until top golden and center set and measures at least 165°F; tent loosely if browning early.
Rest 10 minutes and portion into 8 working servings.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 10 minutes, included in the total.

Untested: 25 active, 8–10 minutes sauté plus 35–45 bake within 55-minute cook allowance, 10 rest. Prepared cooled cornbread is an input; its production time not counted.

Prep Time: 25 minutes
Chilling, resting or cooling: 10 minutes
Cook Time: 55 minutes

Nutrition

Serving Size: One eighth of 9-by-13-inch pan; actual cornbread weight and edible portion pending