This is a recipe you'll need to do the day before T-Day. But the good news is that, once you throw it all together, it gets covered up and thrown into the fridge. That way you just toss it in the oven about 45 minutes before serving time for a no-muss-no-fuss, audible groaning plate of deliciousness!
The measures below are guesses, but should be close – trust your judgment if you think you need more or less of something and let me know how this comes out!
- One small cornbread (in 8 inch iron skillet)
- One baguette (sliced and lightly toasted)
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped mushrooms
- ½ cup chopped water chestnuts
- 2 hard boiled eggs (diced)
- ½ lb of sage breakfast sausage (cooked and crumbled)
- 2 raw eggs
- Chicken stock
- Rubbed sage
Crumble the breads, then mix in the chopped veggies, eggs and sausage.
Whisk the raw eggs and gently mix them in, adding chicken stock as needed to get a moist/wet mixture. Add seasonings to taste (it takes quite a bit of the sage).
into a baking dish, add a little extra chicken stock to make sure it does not dry out.
for about 30 minutes or until brown on top.
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