Directions:
- Lightly grease a large roasting pan and set aside.
- In a large saucepan over medium heat, combine 1 cup stock with the onions and celery. Cook until tender, about 7 minutes.
- Meanwhile, place the crumbled cornbread, white bread, sage, pepper and butter in a very large mixing bowl. Add the cooked onion mixture and all but 1 cup of the remaining stock. Stir well to combine, using remaining stock, if necessary.
- When the mixture is the consistency of thick, raw cornbread batter, add the eggs. Pour into the prepared pan and cover lightly with aluminum foil. Refrigerate overnight.
- Preheat oven to 375F. Bake 1 hour, or until firm but not hard. Let rest 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.72 Kcal (1301 kJ) | ||
| Calories from fat | 215.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.99g | 37% | |
|---|---|---|---|
| Cholesterol | 163.62mg | 55% | |
| Sodium | 105.65mg | 4% | |
| Potassium | 268.08mg | 6% | |
| Total Carbs | 2.69g | 1% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 20.2g | 40% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.5mg | 8% | |
| Calcium | 43.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 209.99 Kcal (879 kJ) | ||
| Calories from fat | 145.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.21g | 37% | |
|---|---|---|---|
| Cholesterol | 110.58mg | 55% | |
| Sodium | 71.4mg | 4% | |
| Potassium | 181.17mg | 6% | |
| Total Carbs | 1.82g | 1% | |
| Sugars | 0.53g | 3% | |
| Dietary Fiber | 0.56g | 3% | |
| Protein | 13.65g | 40% | |
| Vitamin C | 2.9mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 8% | |
| Calcium | 29.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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