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Paula Deen's Southern Cornbread Stuffing




Source of Recipe


Paula Deen


Recipe Introduction


Preparation time: 30 minutes; Cooking time: 60 minutes;
Ease of preparation: easy


List of Ingredients




Cornbread, crumbled, 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 dried 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 and 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.

Yield: 6 to 8 servings

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
Preparation time: 15 minutes
Cooking time: 20 minutes
Ease of preparation: easy