Southern Cornbread Stuffing

Total Time:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min

Yield:
6 to 8 servings
Level:
Easy

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
  • 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.

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.

To serve, cut into desired squares and serve with butter.

Yield: 6 to 8 servings


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4.5 595
I give this 5 stars because my daughter loved it. I can't remember how much stock I used, maybe 6 or 7 cups? I used the Pepperidge Farm Cornbread Stuffing so maybe I did use all 7 cups. I did not have time to make cornbread that day, but it tasted fine. item not reviewed by moderator and published
I usually read the reviews before but this being a 5 star Paula Deen recipe I went against my usual MO and just barreled in. As soon as I added about 6 cups of stock I knew something was off, I went to the reviews. So I stopped at 6 cups, separated it into 2 pans, and cooked it for about an hour. The recipe needed more flavor and the instructions needed to be more clear. BUT It tasted good with my homemade gravy. I'll keep looking for the perfect recipe! Read more at: http://www.foodnetwork.com/recipes/paula-deen/southern-cornbread-stuffing-recipe.html#sni-reviews?oc=linkback item not reviewed by moderator and published
BEST dressing recipe I've ever had/tried!! A few notes for some newbie chefs, don't add ALL the liquid, just enough for your bread mixture to absorb. I dry the bread/cornbread by leaving them out on a cooling rack overnight. At first I was scared that it was too dry, but that's what you want!! item not reviewed by moderator and published
That was the best dish I have ever tasted . My family loved it .That was the best thing we have ever made in our lives. I LOVE THIS RECIPE item not reviewed by moderator and published
OMG – Paula Deen ROCKS!! I will NEVER stuff a turkey again!! I made 4 changes which reduced the fat and added more veggies. Changes: broke the white bread into pieces and then dried it; added 2 cups of diced carrots; used only 2 Tablespoons butter and olive oil each to sauté veggies; and reduced the liquid by half. This is so good, I ate some leftovers for breakfast!! item not reviewed by moderator and published
I have made this recipe the last few years for Thanksgiving and Christmas. I have followed the recipe exactly and never have had any issues and everyone loves it. I don't even have any left for left overs. To me this reminds me of my Granny's dressing, and the folks on my side of the family seem to agree. I hate for dressing to me too dry or too muchy, again this has come out just right! item not reviewed by moderator and published
I've used this recipe and the whole family loves it! Growing up in the south is just like the dressing my aunt uses. And as for the recipe (if you've never made it before tip**) I just eyed the broth, you want it to be the consistency of cornbread mix.... don't let it get soupy. Some times I need more broth at times I need less. item not reviewed by moderator and published
Been making this recipe as long as I have been cooking(40years) I use whole wheat not white bread. I add chives and mushrooms. Sometimes need more stock or turkey broth, but no matter what it is always great. item not reviewed by moderator and published
If you have ever made SOUTHERN CORNBREAD DRESSING ...DO NOT USE THIS ONE ITS TERRIBLE ...........I dont care who's name is on it ...this is CRAP for lack of a better word to use !! item not reviewed by moderator and published
This was sooo watery and mushy. Even after baking longer, this recipe could not be saved! Ruined Thanksgiving item not reviewed by moderator and published
You should keep in mind that this recipe is for dressing which is a Southern treat for the holidays. Dressing is not dry and I've used this recipe by Paula Dean for the past 5 years. After my mother passed, I searched, made and threw away countless recipes hoping to find one close enough to hers. This was the only one that was as delicious. This recipe is absolutely perfect if you enjoy dressing, if you like stuffing, this may not be for you item not reviewed by moderator and published
She is amazing. We love this a lot too. item not reviewed by moderator and published
She is amazing. Too bad she hates black people. item not reviewed by moderator and published
Born and bred in the Deep South and have always made cornbread dressing. This recipe is delicious but you may need to adjust amt of broth. item not reviewed by moderator and published