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
1 Video | Photo: Southern Cornbread Stuffing Recipe















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By cookwithkristy_...
vacaville, CA
on January 31, 2013
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nothing special
By shane_TX
Houston, TX
on January 16, 2013
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This was the first dish I tried from FN. I've been meaning to post a review when I made this for Christmas dinner but just now getting around to it. Everyone insists I make it every holiday from now on. Like many other reviewers I wanted to try to duplicate the old family recipe because I didn't get it from my Father or Grandmother before they both passed in '09.
I did reduce the stock to 5 cups and 3 eggs after reading all the reviews. I like my 'dressing' to be thicker and also added a can of cream of chicken and mushrooms. I also cooked it a bit longer but in all fairness the electricity went out for a bit while making it, just my luck, but it came out perfect!
Thanks Paula for giving me back a family tradition. If you have a family recipe that makes those holiday meals please get it before it's too late. Dad and Grams would be proud!
By sandraelaine1975
houston tx
on December 27, 2012
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I loved the flavor!
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