8cupscubed cornbreadleft out for several hours or overnight to dry out
4cupscubed white breadleft out for several hours or overnight to dry out
3cupsreduced-sodium chicken stock or chicken broth
110 3/4 ozcan condensed cream of celery soup(Or cream of chicken soup)
4largeeggsbeaten
1Tbspchopped Italian parsley
1Tbspchopped fresh sage
1Tbsppoultry seasoning
2tspgarlic salt
½tspblack pepper
Instructions
Preheat oven to 350°F. Coat a 12-cup nonstick Bundt pan with cooking spray. Set aside.
Melt butter in a medium skillet over medium-high heat. Add onion and celery cook until softened, about 3-5 minutes.
Add the cooked vegetables to a large bowl with the cornbread, white bread, chicken stock or broth, condensed cream of celery soup, beaten eggs, parsley, sage, poultry seasoning, garlic salt and pepper. Stir well. Pour into prepared pan.
Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Let rest in pan 15 minutes , then invert onto a serving platter.