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    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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