Southern Cornbread Stuffing
Source of Recipe
Suzie
List of Ingredients
Southern Cornbread Stuffing
CornbreadL:
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oilRecipe
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat.
Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture.
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
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 cooked through, about 45 minutes.
Serve with turkey as a side dish.
Cornbread:
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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