110 ¾ ozcan cream of chicken with herbs soup or cream of chicken
1-2Tbspchopped fresh sagemay adjust to taste
2 ½tsppoultry seasoning
1tspfreshly ground black pepper
132 ozlow sodium chicken broth
Preheat the oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray. Set aside.
In a skillet over medium high heat cook together butter, diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown.
Place the cubed cornbread and Italian bread into a large mixing bowl. To the bowl add sauteed onion and celery, soup, eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.
Gradually add stock stirring until all of the chicken stock is used and ingredients are fully moistened.
Pour evenly into the prepared baking dish.. Bake for 50-60 minutes until the top is golden and baked through.
This dressing may be prepared in advance and chilled overnight. Bring to room temperature before baking.