Contributed by: David LaFerney
Source: Mom - Jean LaFerney
4 Quarts of breadcrumbs - at least half should be cornbread the rest can be loaf bread, biscuits, rolls, whatever. Save your stale bread in the freezer just for this recipe. Mom would measure these in a gallon tea pitcher.
2-3 Stalks of celery - chopped
2 medium Onions - chopped
2-3 Tbsp. Rubbed Sage
1 Tbsp. Salt
1 Tsp. Pepper
2 Eggs
6 1/2 Cups of liquid - broth or milk or a combination, but it needs to contain plenty of fat. So, if you use milk or canned broth that doesn’t contain PLENTY (around 1 1/2 cups) of fat, then add some in the form of melted butter, margarine, oil, or meat drippings. This is really a bread and butter casserole so don’t skimp on the fat, or it will be like bread with no butter.
Combine all ingredients, turn into a greased casserole pan (a big one), cover, and bake in a pre-heated 350-degree oven for 45 minutes. Uncover, and bake an additional 10 minutes or until brown.
Jones :: Sep.19.2007 ::
Holiday Food, Side Dishes ::
