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(Anne Cusack / Los Angeles Times) |
2 teaspoons oil
2 cups chopped celery
1 cup chopped onion
Toasted cubed corn bread
4 cups cracker meal
1 tablespoon seasoning salt
2 teaspoons celery salt
6 eggs, beaten
1 cup milk
3 cups turkey or chicken broth
1 teaspoon black pepper
1. Heat the oven to 350 degrees.
2. Heat the oil in a large skillet over medium high heat and sauté the celery and onion until barely tender, about 5 minutes, stirring occasionally. Remove from heat and cool slightly.
3. Combine the celery, onion, corn bread, cracker meal, seasoning salt, celery salt, eggs, milk, broth and pepper in a large bowl. Mix well and place in an oiled 9-by-13-inch baking dish.
4. Bake until the top is golden brown, about 45 minutes.
Each of 8 servings: 556 calories; 18 grams protein; 88 grams carbohydrates; 4 grams fiber; 14 grams fat; 6 grams saturated fat; 203 mg. cholesterol; 5 grams sugar; 1,566 mg. sodium.
2 cups chopped celery
1 cup chopped onion
Toasted cubed corn bread
4 cups cracker meal
1 tablespoon seasoning salt
2 teaspoons celery salt
6 eggs, beaten
1 cup milk
3 cups turkey or chicken broth
1 teaspoon black pepper
1. Heat the oven to 350 degrees.
2. Heat the oil in a large skillet over medium high heat and sauté the celery and onion until barely tender, about 5 minutes, stirring occasionally. Remove from heat and cool slightly.
3. Combine the celery, onion, corn bread, cracker meal, seasoning salt, celery salt, eggs, milk, broth and pepper in a large bowl. Mix well and place in an oiled 9-by-13-inch baking dish.
4. Bake until the top is golden brown, about 45 minutes.
Each of 8 servings: 556 calories; 18 grams protein; 88 grams carbohydrates; 4 grams fiber; 14 grams fat; 6 grams saturated fat; 203 mg. cholesterol; 5 grams sugar; 1,566 mg. sodium.
