SOUTHERN CORNBREAD STUFFING
Source of Recipe
Recipe courtesy Paula Deen
Recipe Introduction
Recipe Summary
Prep Time: 30 minutesCook Time: 1 hour 20 minutes
Yield: 6 to 8 servings
List of Ingredients
Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
2 cups celery, chopped
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten
Recipe
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and
saltines, and mix together and set aside.
In a large skillet, saute the chopped celery and onion in butter until
transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over
cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to
taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix
well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy.
Pour mixture into a greased pan and bake until dressing is done, about 45
minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow
baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and
let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings
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