Southern Cornbread Stuffing

7 slices oven-dried white bread 
1 sleeve saltine crackers 
8 T butter 
2 C celery, chopped 
1 large onion, chopped 
7 C chicken stock 
1 t salt 
Freshly ground black pepper 
1 t sage (optional) 
1 T poultry seasoning (optional) 
5 eggs, beaten

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 as a side dish with turkey .

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