Bundt Pan Herbed Corn Bread Dressing
Servings 16 slices
- ½ cup butter
- 1 medium onion diced
- 1 rib celery finely chopped
- 8 cups cubed cornbread
- 4 cups cubed white bread left out overnight to dry
- 3 cups reduced-sodium chicken broth
- 1 10 ¾ oz can condensed cream of celery soup
- 4 large eggs beaten
- 1 tablespoon chopped Italian parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon poultry seasoning
- 2 teaspoon garlic salt
- ½ teaspoon black pepper
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 minutes.
Pour into a large bowl and add cornbread and white bread, chicken broth, condensed soup, 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. Slice and serve with gravy.
Serving: 1serving | Calories: 450kcal | Carbohydrates: 72g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1430mg | Potassium: 222mg | Fiber: 3g | Sugar: 20g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 3mg