Cornbread Stuffing, Southern (Paula Deen)

By jasonhewitt

Ingredients

• Cornbread Ingredients:
• Cornbread, (Recipe Follows)
• 7 Slices Oven-Dried White Bread
• 1 Sleeve Saltine Crackers
• 8 T Butter
• 2 C Celery, Chopped
• 1 Large Onion, Chopped
• 7 C Chicken Stock
• 1 Tsp Salt
• Freshly Ground Black Pepper
• 1 Tsp Sage (Optional)
• 1 T Poultry Seasoning (Optional)
• 5 Eggs, Beaten
• 1 C Self-Rising Cornmeal
• 1/2 C Self-Rising Flour
• 3/4 C Buttermilk
• 2 Eggs
• 2 T Vegetable Oil

Preparation

Step 1

Preheat oven to 350 degrees.Ingredients:


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 Instructions:

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.

Yield: 6 to 8 servings