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Ingredients
- Cornbread (see recipe)
- 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 to taste
- 1 teaspoon sage (optional)
- 1 tablespoon poultry seasoning (optional)
- 5 eggs beaten
Details
Servings 6
Preparation time 30mins
Cooking time 110mins
Preparation
Step 1
Preheat oven to 350 degrees.
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 (see recipe). Pour remaining mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.
This recipe yields 6 to 8 servings.
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