Thanksgiving: Southern Cornbread Dressing/Mammaw's dressing

By JoFClark

Ingredients

• Cornbread, recipe below
• 7 slices oven-dried white bread
• 1 sleeve saltine crackers
• 8 T butter
• 2 cups celery, chopped
• 1 large onion, chopped
• 7 cups chicken or vegetable stock
• 1 t salt
• Freshly ground black pepper
• 1 t sage
• 1 T poultry seasoning
• 5 eggs, beaten
• Cornbread
• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 eggs
• 2 T vegetable oil
• Mammaw's Turkey Dressing
• 1 cake cornbread
• 1 stick crackers
• 1 small loaf white bread
• 1 bunch (3 cups) chopped celery
• 1 onion
• 1-2 T sage
• 2-3 cans chicken broth or cream of chicken soup
• Hot water as needed
• 1 stick butter, melted
• Makes 36 patties
• Bake 400 degrees for 25 minutes

Preparation

Step 1

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 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, sate 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:

Preheat oven to 350 degrees

Combine all ingredients and mix well
Pour batter into greased shallow baking dish
Bake for approximately 20 to 25 minutes
Remove from oven and let cool

Yield: 6-8 servings

Mammaw's dressing
Chop celery and onion in food processor
Saute briefly in 1/2 stick butter
Add sage to bread crumbs
Add celery/onion
Add soup/broth
Add extra butter
Add crackers if mixture won't stay together