3 cups breadcrumbs with 6 slices pepperidge farm white sandwich bread soft
1 cup butter divided
3 cups buttermilk
3 cups celery diced
21 ounce condensed chicken broth undiluted canned
7 large eggs
1 cup flour all-purpose
0.5 cup sage fresh finely chopped
2 cups onions diced
1 tablespoon pepper
1.5 teaspoons salt
2 tablespoons sugar
3 cups cornmeal white
Equipment
bowl
frying pan
baking sheet
oven
whisk
ice cream scoop
Directions
Place 1/2 cup butter in a 13" x 9" pan; heat in oven at 425 for 4 minutes.
Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
Pour hot butter into batter, stirring until blended.
Pour batter into pan.
Bake, uncovered, at 425 for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a skillet over medium heat; add onion and celery, and saut until tender. Stir in sage; saut 1 minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Shape unbaked dressing into croquettes, using a 1/4 cup ice cream scoop.
Place croquettes on lightly greased baking sheets, making sure not to crowd them on the sheets.
Bake at 400 for 30 minutes or until well browned (and internal temperature reaches 160). Cool on baking sheets 10 minutes.
