Onion-Bread Dressing

Recipe from

Oxmoor House


2 large onions, chopped
2 cups chopped celery
1/2 cup butter or margarine
2 cups chicken broth
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
3 eggs, well beaten
2 quarts soft breadcrumbs
3 quarts cornbread crumbs


Sauté onion and celery in butter until tender. Set aside.

Combine chicken broth, salt, pepper, and sage in a large mixing bowl; mix well. Add sautéed vegetables, eggs, and breadcrumbs; stir well.

Spoon dressing into a greased 3 1/2-quart shallow baking dish. Bake at 350° for 45 minutes or until lightly browned.