Recipe courtesy of Paula Deen
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Total:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Cornbread:

Directions

Watch how to make this recipe.

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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