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Paula Deen's Southern Cornbread Dressing




Source of Recipe


nanamitchem






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
  
• Cornbread
  
• 1 cup self-rising cornmeal
  
• 1/2 cup self-rising flour
  
• 3/4 cup buttermilk
  
• 2 eggs
  
• 2 tablespoons vegetable oil
  






Instructions



1. Preheat oven to 350 degrees.
   
2. 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 sauted mixture over cornbread mixture. Add the stock and mix well. Add sage, poultry seasoning, salt and pepper to taste; 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.
   
3. Cornbread: Preheat oven to 350 degrees. 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.
   
4. Yield: 6 to 8 servings
   
5. Note: I always save the two tablespoons of dressing to add to my giblet gravy.