Southern Cornbread Stuffing
By AuntieGooper
Ingredients
- Cornbread:
- 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
Details
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, 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.
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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