02-24-2005, 05:55 AM
[font "Arial"][size 4][/size][/font]1 1/2 ounces softened butter
2 cups chopped onions
1 cup chopped celery
2 tablespoons chopped garlic
1 teaspoon black pepper
1/2 teaspoon rubbed sage
12 ounces crouton bread cut into 1 x 2-inch pieces
2 1/2 cups cold chicken or turkey stock
1 skillet Bandera Cornbread
Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2 minutes. Add black pepper and sage. Continue to cook until vegetables are tender. Remove from heat and allow to cook thoroughly.
Mix together cooled/sautéed vegetables with cornbread and crouton bread. Add stock. Carefully mix until combined. Add to a buttered baking dish. Dot with softened butter. Cover with foil. Bake for approximately 10 minutes at 350 degrees F until hot. Remove foil and bake for an additional 5 minutes.
2 cups chopped onions
1 cup chopped celery
2 tablespoons chopped garlic
1 teaspoon black pepper
1/2 teaspoon rubbed sage
12 ounces crouton bread cut into 1 x 2-inch pieces
2 1/2 cups cold chicken or turkey stock
1 skillet Bandera Cornbread
Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2 minutes. Add black pepper and sage. Continue to cook until vegetables are tender. Remove from heat and allow to cook thoroughly.
Mix together cooled/sautéed vegetables with cornbread and crouton bread. Add stock. Carefully mix until combined. Add to a buttered baking dish. Dot with softened butter. Cover with foil. Bake for approximately 10 minutes at 350 degrees F until hot. Remove foil and bake for an additional 5 minutes.