Sunday, November 23, 2008

Southern Cornbread Dressing for the Holidays

I made this dressing last year for the firs time and it was by far the best dressing I have ever tasted. Its a good old southern version of the cornbread variety but it does have some bread in it as well. I hope you love it as much as we do! (We don't actually stuff it in the bird since there are health issues with it not getting cooked enough and poultry juices running through it.)

Pan of cornbread (I doubled the recipe and made one that would fill a large rectangle casserole dish), crumble after its done and cooled

1 package of family sized stuffing mix (like stove top, the bread and the seasonings)
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


Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dreid stuffing mix, 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.

Here is a cornbread recipe if you need one, but I think I used 2 package mixes last year

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. For stuffing above, crumble cornbread.

Yield: 6 to 8 servings

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