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Southwest Cornbread Dressing

Southwest Cornbread Stuffing for 20

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8+ cornbread crumbled

6+ cups jalapeno cheddar sourdough (from Schmaltz) cubed

¾ c butter

8 stalks celery sliced thin

2 medium yellow onions diced

4-5 eggs

4 cups chicken broth

2+ cups milk or cream

½ – 1 t cayenne

Salt

Pepper

1 T rubbed sage

1 T dried parsley

1 T dried thyme

1 T dried oregano

 

Preheat oven to 350°F.

Melt butter over medium heat in a large skillet. Sauté celery and onion until translucent. While this is cooking, toss cornbread and sourdough in a very large bowl. Combine eggs, chicken broth, cream and seasonings in a mixing bowl and blend together with a whisk. Pour egg mixture breads and toss together. The combination should be a little bit soupy but not overmixed.

Butter two 10-12 cup Bundt pans (traditional pan). Put half of the bread mixture in each, tamping down to ensure that there are no air bubbles.

Bake for 40-50 minutes until firm and browned.

 

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