Southern Cornbread Stuffing (Paula Deen) |
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Prep Time: 30 Minutes Cook Time: 80 Minutes |
Ready In: 110 Minutes Servings: 6 |
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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:
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
3. 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.
4. Cornbread:
5. Preheat oven to 350 degrees F.
6. 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.
7. To serve, cut into desired squares and serve with butter.
8. Yield: 6 to 8 servings
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