The original recipe tells you to make two boxes of Jiffy cornbread and buy cheap white bread.  Well, you know this momma and her clean food.  So now I make the recipe twice as difficult by baking the bread from scratch.  But you know what…it’s AMAZING this way!

Now that you’ve made great looking bread, cut them into about 1-inch pieces and lay them out to dry overnight.  This is a very important step!  If you can’t dry them overnight, toast them in a low oven until most of the moisture is gone.
The hardest part of this step is not eating up all the cornbread.

In a small bowl, mix up the poultry seasoning, parsley, oregano, salt, and pepper.

Mix the seasoning mix in with your staled bread.

Next, chop up three stalks of celery and a medium onion.  Then shred several carrots.  You want a cup of each.

Mince up some garlic.  Then saute the celery, onions, carrots, and garlic in the butter and olive oil.  You want the onions to begin to turn translucent.

Mix the sauteed goodness and your bread. Now pour the chicken broth over it all.  Do this slowly, mixing as you pour.

You don’t want to add too much.  You want to add just enough to get everything wet.  Not soggy.

Pile everything into a baker and cook, covered, for 30 minutes at 350 degrees.  Take off the lid and bake for another 10 minutes.

So there you have it.  Yes, there’s a lot of steps.  None of them are hard.  Give it a try!  You’ll be so glad that you did…and so will everyone that you serve it to!

Enjoy!

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