Bundt Pan Herbed Corn Bread Dressing

• Meat

  • 1 tbsp Poultry seasoning

• Produce

  • 1 tbsp Italian parsley
  • 1 Onion, medium

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 3 cups Chicken broth, reduced sodium
  • 1 (11-oz can Cream of celery soup, condensed

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tsp Garlic salt

• Bread & Baked Goods

  • 8 cups Cornbread
  • 4 cups White bread

• Dairy

  • 1/2 cup Butter

Found on melissassouthernstylekitchen.com

Description

Ingredients

• ½ cup butter
• 1 medium onion, diced
• 8 cups cubed cornbread
• 4 cups cubed white bread (left out overnight to dry)
• 3 cups reduced-sodium chicken broth
• 1 (11-oz) can condensed cream of celery soup
• 4 beaten eggs
• 1 Tbsp chopped Italian parsley
• 1 Tbsp poultry seasoning
• 2 tsp garlic salt
• ½ tsp black pepper

Directions

• Preheat oven to 350°F. Coat a 12-cup nonstick Bundt pan with cooking spray. Set aside.
• Melt butter in a medium skillet over medium-high heat. Add onion and cook until translucent and softened, about 3 minutes.
• Pour into a large bowl and add cornbread and white bread, chicken broth, condensed soup, eggs, chopped parsley and poultry seasoning, garlic salt and pepper. Stir and pour into prepared pan.
• Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Let rest in pan 15 minutes, then invert onto a serving platter. Slice and serve with gravy.