Food Network: Southern Cornbread Stuffing

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Southern Cornbread Stuffing
Recipe courtesy Paula Deen

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

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.

Ingredients
Cornbread:
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.

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.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings