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A creative customer submitted this holiday-inspired side. She doesn’t just make it for holiday feasts though: “I make this year-round with roasted or slow cooker chicken and plenty of gravy!”



Ingredients

Notes

This recipe was submitted by Savory customer and food blogger Jeni Pittard. It’s based on a recipe given to Jeni by her friend Ashley Hall. Jeni posted the original recipe on her blog Barefoot in the Kitchen.

Directions

Preheat oven to 375 degrees. In a medium skillet, melt butter over medium heat. Add onions and celery and saute until tender, about 5 min. Sprinkle in flour, seasoning of choice, salt, and pepper. Cook for 1 more min. Slowly pour in milk and 1 cup of the broth; whisk until thickened. Meanwhile, in a large bowl, combine cornbread cubes, wheat bread cubes, eggs, and 1 cup of the broth. Stir in the cooked vegetable mixture. Add remaining 1 cup broth to taste; less broth will produce a crumbly texture, more broth will produce a moist, cake-like texture. Pour batter into a lightly greased 9x13 baking dish. Sprinkle melted butter across the top if desired; it will help the top brown better. Bake for 45 to 60 min. until golden brown and set. Serve warm.

Serving Suggestions

Makes a great holiday feast side for turkey or ham. Delicious with a weeknight roast chicken or pork chops.

Yields

10 to 12 servings

Thanks To

Jeni Pittard, Savory Spice customer

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