Holiday Cornbread Dressing

• 1/2 pound (2 sticks) unsalted butter
• 1 onion, chopped
• 6 celery stalks, chopped, with 1/4 cup leaves chopped and reserved
• 1 loaf challah, brioche, or other soft egg bread, cut into 1-inch cubes (about 12 cups)
• Salt and Pepper Skillet Cornbread (page 57), cut into 1-inch cubes (about 8 cups)
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh marjoram
• 1 1/2 teaspoons sea salt
• 1 teaspoon dried crumbled sage
• 1/2 teaspoon freshly ground black pepper
• 2 cups low-sodium chicken broth
• 4 large eggs

1. Preheat the oven to 350F.
2. Melt the butter in a large, deep ovenproof skillet over medium heat.
3. Add the onion and celery and cook, stirring occasionally, for about 5 minutes, until the onion is soft and golden.
4. Remove from the heat, add the bread, cornbread, reserved celery leaves, fresh sage, marjoram, salt, dried sage, and pepper, and stir to mix.
5. Add the broth and eggs and stir to combine and moisten the bread.
6. The dressing can be mixed in the same skillet if it is large enough; if not, transfer to a large bowl to mix and return to the skillet to bake.
7. Bake, uncovered, until golden brown on top, 45 minutes to 1 hour.
8. If it begins to brown too quickly, cover with foil and continue to bake.
9. Remove from the oven and serve warm.
10. Put on a truly impressive holiday spread by serving this dressing alongside Carls Deep-Fried Turkey (page 149), Buttermilk Mashed Creamers (page 238), and Sweet Potato Casserole (page 254).

butter, onion, celery stalks, egg bread, salt, fresh sage, fresh marjoram, salt, sage, freshly ground black pepper, chicken broth, eggs

Taken from www.epicurious.com/recipes/food/views/holiday-cornbread-dressing-383647 (may not work)