Miss Cindy's Southern Cornbread Dressing

I want to share this recipe with you. It is my all time favorite recipe for cornbread dressing. I've been making it for the last few years for Thanksgiving. I think what sets it apart is that you use Asiago cheese bread instead of plain bread. You can usually find Asiago cheese bread in the bakery section of the grocery store. Or Panera Bread usually has it in small loaves. I hope you enjoy this recipe as much as my family does.

Ingredients:

2 6oz. packages buttermilk cornbread mix

1/2 cup butter

2 cups chopped onion

2 cups chopped celery

1/2 cup minced green onion

2 cups crumbled Asiago cheese bread

1 tablespoon poultry seasoning

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon salt

1 10.75 oz can cream of chicken soup

3 large eggs, lightly beaten

4 1/2 cups chicken broth

Instructions:

Prepare the cornbread according to directions on package. Let cool. Crumble. Combine crumbled cheese bread and cornbread. Set aside. (You can do this the night before a keep in a large ziploc bag until you are ready to assemble the dressing.)

Preheat oven to 350 degrees. Grease a 13 X 9 baking dish. In a large skillet melt butter over medium heat. Add onion, celery and green onion, stirring frequently until onions and celery are tender.

In a large bowl combine onion mixture, crumbled breads, poultry seasoning, thyme, sage and salt. Stir in soup and eggs. Add chicken broth. Mix well. Pour into prepared baking dish and bake for 1 hour or more, until the center is set.