Southern Plantation Dressing From Gma/Emeril Contest Winner

• 1 pan cornbread, stale and crumbled
• 20 slices white bread, stale, toasted and pulled apart into tiny pieces
• Approximately 1 quart homemade chicken broth (canned will work in a pinch)
• 2 cups white or yellow onions, very finely chopped
• 2 cups of celery, very finely chopped
• 3 bunches green onions, bulbs and greens, very finely chopped
• 1 stick unsalted butter salt and pepper to taste (a lot of it)

1. Directions:
2. Mix white bread and cornbread together into a bowl and set aside.
3. Melt butter and add all onions and celery. Saute until they have released all their liquids and are translucent.
4. Mix onion-celery mixture into bread mixture. Add at least 1 tablespoon salt and 1 teaspoon pepper.
5. Slowly start adding in chicken broth. Gradually add broth, continually blending until the mixture has absorbed all the liquid it can without extra liquid in the bowl. You'll know when mixture is saturated when you press a spoon against botton of bowl and the broth barely seeps out.
6. Keep adding salt and pepper until adequetely seasoned.
7. Optional: Depending on who you're serving, mix in 1 pint drained, shucked oysters.
8. Put in large baking dish and bake at 350u0b0 for 30 minutes covered with foil. Finish uncovered for another 20 minutes or until browned and the center is firm.

pan cornbread, white bread, chicken broth, white, celery, green onions, salt

Taken from www.epicurious.com/recipes/member/views/southern-plantation-dressing-from-gma-emeril-contest-winner-1248618 (may not work)