1 Video | Photo: Southern Cornbread Stuffing Recipe
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.
Cornbread:
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
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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By ork
on March 27, 2012
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For the southern cornbread stuffing recipe, i used a "Northern" corn bread recipe which contains 1/3 C sugar and is closer to Jiffy mix. i really liked the sweetness in the stuffing. i noticed that there is no sugar in paula deen's recipe for southern style cornbread.
also i followed the direction from other reviewers and used 3 1/2 C of stock and 3 eggs with good results. i left out the sage. I Iove my revised cornbread stuffing!
By burkett.tricia
New Orleans, LA
on January 11, 2012
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I am married to a southern boy and he LOVES his granny's dressing so when tasked with doing the dressing I turned to this one and it was the right decision. Eyeballed the amount of stock made the Jiffy box cornbread to save time (and did it the night before and this turned out fantastic!!! My husband said it was better than Granny's (but I won't tell her that!!! Sidenote the giblet gravy related to this recipe is also outstanding.....
By m8kithapn
Baltimore, MD
on December 26, 2011
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This is a very flavorful recipe and my family seemed to enjoy it for Christmas dinner. I gave it only 4 stars because I had to tweak the recipe. I used eggs in the first batch and even though it tasted really good, it was way too moist, too soft and never set even after having been in the oven for almost 1 1/2 hours. I couldn't serve it. In my second batch, I omitted the eggs but must have had it in the oven for almost 2 hours and it still didn't set very well, but browned nicely, tasted really good and set well enough to serve. I think the key would be to reduce the amount of chicken stock. Maybe 5 cups rather than 7. I'll try that the next time I use the recipe, because the flavor is awesome.
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