Southern CornBread Stuffing

Southern CornBread Stuffing
Southern CornBread Stuffing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cornbread, recipe follows

  • 7

    slices oven-dried white bread

  • 1

    sleeve saltine crackers

  • 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 (optional)

  • 1

    tablespoon poultry seasoning (optional)

  • 5

    eggs, beaten

  • 1

    cup self-rising cornmeal

  • 1/2

    cup self-rising flour

  • 3/4

    cup buttermilk

  • 2

    eggs

  • 2

    tablespoons vegetable oil

Directions

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, 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: Preheat oven to 350 degrees F. 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.

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