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Recipe Courtesy of Bill Stevens
Ingredients:
- 4 (9-inch) pans corn bread, cooked, cooled and crumbled
- 8 slices white bread toasted, cooled and crumbled
- ½ cup cracker crumbs
- 2 tbsps poultry seasoning
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp salt
- ½ tsp white pepper
- 1 tsp cracked black pepper
- 2 tbsps butter plus ¼ pound butter, cut into pats
- 2 cups diced onions
- 2 cups diced celery
- 1 cup sliced green onions
- ½ cup diced green bell peppers
- ¼ cup minced garlic
- ¼ cup chopped parsley
- 4 slices white bread soaked in water and mashed
- 5 cups chicken stock
- ¼ cup vegetable oil
- 3 (5-ounce) cans evaporated milk
- 2 eggs
- salt and cracked black pepper to taste
- sugar to taste
- 4 boiled egg whites, chopped
Method:
In a large plastic zipper bag, combine corn bread crumbs, toasted
bread crumbs and cracker crumbs. Add poultry seasoning, thyme, oregano,
salt, white and black pepper. Shake and let stand. In a large Dutch
oven over medium-high heat, melt 2 tablespoons butter. Sauté
onions, celery, green onions, bell peppers 3–5 minutes or
until tender. Stir in garlic and parsley. Continue to cook 2–3
minutes. Remove from heat and set aside. Preheat oven to 375°F.
In a large bowl, combine seasoned stuffing mix with sautéed
vegetables. Blend in 2 cups chicken stock, vegetable oil and moistened
bread. Pour additional 2 cups chicken stock, evaporated milk, eggs,
salt, pepper and sugar. Add remaining cup of chicken stock if dressing
appears dry during baking. Fold in egg whites, and pour into a large
greased casserole dish. Place butter pats evenly across top and
place in top section of oven. After 30 minutes, stir dressing and
scrape edges of pan to center. Bake an additional 30 minutes or
until top begins to brown.
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