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    Paula Deen's Southern Cornbread Dressing


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: NavyGrammyTX My favorite has to be Paula Deen's Southern Cornbread Dressing since it closely approximates what my mother use to make. The only thing I do differently is to add pieces of cooked dark meat chicken (legs and thighs)torn into bite sized pieces.


    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

    Courtesy of Paula Deen

    Note: I always save the two tablespoons of dressing and add to my giblet gravy.

 

 

 


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