Southern Cornbread stuffing ~Miss D 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 Cornbread: 1 cup self-rising cornmeal 1/2 cup self-rising flour 3/4 cup buttermilk 2 eggs 2 tablespoons vegetable oil Directions Preheat oven to 350 degrees F. Instructions for stuffing using freshmade cornbread 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. Preheat oven to 350 degrees F. Instructions for cornbread 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.
Posted on: Sat, 14 Sep 2013 12:06:10 +0000
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