Cornbread Dressing/Stuffing
Source of Recipe
my version of a Paula Deen recipe
Recipe Introduction
Pretty tasty.
List of Ingredients
13x9 pan of your favorite cornbread
7 slices oven-dried white bread
1 sleeve saltine crackers (I use regular or wheat saltines)
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
1 tablespoon poultry seasoning
5 eggs, beaten
I also added a bit of garlic powder
I added about 1 cup of chopped fresh mushrooms
Recipe
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, mushrooms 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,garlic, 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.
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