· 2 cups diced sweet onions, Vidalia, Walla Walla, etc.
· 2 cups skinned, chopped apple
½ 1/2cupfinely chopped fresh sage
· 1 package fresh poultry herb blend*, found in the produce section
cornbread crumbles
· 3 cups dried breadcrumbs
· 8 large eggs, lightly beaten
· 6 ½ cups chicken broth
· 1 can cream of chicken soup
· ½ cup orange juice
· 1 tablespoon freshly ground pepper
· 2 teaspoons salt
Instructions
For the cornbread:
Preheat oven to 400 degrees.
Stir together white cornmeal, baking powder, salt, flour, and sugar in a large bowl.
Whisk in buttermilk, eggs, lightly beaten; and melted butter.
Pour batter into a lightly greased 9x13 inch pan.
Bake 30 minutes or until golden brown. Remove from oven, cool completely; then crumble the cornbread
For the dressing:
Preheat oven to 400º. Melt butter into large skillet over medium-high heat; add celery, onions, and apples, and saute 5 to 6 minutes or until onions are tender. Stir in sage and fresh poultry seasonings and saute 1 minute.
Stir together cornbread crumbles and breadcrumbs in a large bowl. Stir in eggs, rest of ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13×9 inch baking dish and 1 lightly greased 8 inch square baking dish.
Bake 45 to 55 minutes or until set and golden brown.