Directions:
- The day before: Combine flour, cornmeal, 1/2 the baking powder, salt. Mix in melted shortening and two eggs. Add just enough milk to make cornbread. Once the cornbread batter is blended, add the celery and onions. Bake at 350 for 45 minutes. It will not be completely cooked, but firm enough to handle.
- Refrigerate and let sit overnight.
- The next day (or two-three days) crumble cornbread by hand into little chunks. Add the poultry seasoning, 2 T baking powder, three eggs and liquid from turkey or stock. Add extra salt and pepper to taste. Add remaining milk if needed.
- Bake at 350 for 1 hour in 2 pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3708.03 Kcal (15525 kJ) | ||
| Calories from fat | 189.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.05g | 32% | |
|---|---|---|---|
| Cholesterol | 68.4mg | 23% | |
| Sodium | 1549.63mg | 65% | |
| Potassium | 1235.15mg | 26% | |
| Total Carbs | 63.93g | 21% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 6.52g | 26% | |
| Protein | 18.61g | 37% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 6.9mg | 38% | |
| Calcium | 452.2mg | 45% | |
| Amount Per 100 g | |||
| Calories | 1113.48 Kcal (4662 kJ) | ||
| Calories from fat | 56.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 32% | |
|---|---|---|---|
| Cholesterol | 20.54mg | 23% | |
| Sodium | 465.34mg | 65% | |
| Potassium | 370.9mg | 26% | |
| Total Carbs | 19.2g | 21% | |
| Sugars | 0.58g | 8% | |
| Dietary Fiber | 1.96g | 26% | |
| Protein | 5.59g | 37% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 2.1mg | 38% | |
| Calcium | 135.8mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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