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Southern Cornbread Stuffing

Courses: Side dish
Serves: 8 people

Recipe Ingredients

  Cornbread - (see recipe)
7   Oven-dried white bread
1   Sleeve saltine crackers
2 cups 220g / 7.8ozCelery - chopped
1 cup 62g / 2.2ozOnion - chopped (large)
8 tablespoons 120mlButter
7 cups 1659mlChicken stock
1 teaspoon 5mlSalt
  Freshly-ground black pepper - to taste
1 teaspoon 5mlSage - (optional)
1 tablespoon 15mlPoultry 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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