Southern Cornbread Stuffing
- Level: Easy
- 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
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
3/4 cup buttermilk
Cornbread:
1 cup self-rising cornmeal
2 eggs
1/2 cup self-rising flour
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
