3 cups corn bread dressing mix or crumbled corn bread
2 1/2 cups unsalted chicken stock
1 1/2 cups toasted and crumbled day-old bread
1 cup herb stuffing cubes
1 cup finely chopped yellow onion
4 1/2 tablespoons olive oil
1/4 cup finely chopped celery
1 1/2 teaspoons poultry seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
How to Make It
Preheat oven to 425°.
Combine 2 1/2 tablespoons butter and next 12 ingredients (through yolk) in a large bowl, stirring to combine. (Mixture will be the consistency of cake batter or thick soup.)
Transfer stuffing mixture to a 13 x 9-inch baking dish coated with cooking spray. Bake at 425° for 30 minutes; brush with remaining 1 tablespoon butter. Bake an additional 15 minutes or until top and edges are browned.