Southern Cornbread Stuffing

Recipe Ingredients

		Cornbread - (see recipe)
7		Oven-dried white bread
1		Sleeve saltine crackers
2 cups	220g / 7.8oz	Celery - chopped
1 cup	62g / 2.2oz	Onion - chopped (large)
8 tablespoons	120ml	Butter
7 cups	1659ml	Chicken stock
1 teaspoon	5ml	Salt
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Sage - (optional)
1 tablespoon	15ml	Poultry seasoning - (optional)
5		Eggs - beaten

Recipe Instructions

Preheat oven to 350 degrees.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.

In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well.

Reserve 2 heaping tablespoons of this mixture for the Giblet Gravy (see recipe). Pour remaining mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.

This recipe yields 6 to 8 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1A01) - from the TV FOOD NETWORK

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