Wednesday, November 13, 2013

Southern Cornbread Dressing!

So delicious!!!  Thank you Paula Deen! 
7 slices oven-dried white bread  (I didn't have any so that is why I added extra crackers)
1 sleeve saltine crackers (I used two sleeves)
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped (I used a tsp onion powder)
7 cups chicken stock (I used 5 1/2) 
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional) (I used about 1 1/2 tsp I find it can be over powering)
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.
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
Serve with turkey as a side dish.

Raegan Mirick's photo.

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