Southern Cornbread Stuffing

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Southern Cornbread Stuffing
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Makes: 1 servings adjust
Paula Deen's take on the classic American Thanksgiving dish.

Directions
 

Step 1

Preheat oven to 350 degrees F.

Ingredients

  • 1 cup Corn Meal, Self-rising variety
  • 1⁄2 cup Self-Rising Flour
  • 3⁄4 cup Buttermilk
  • 2 Eggs
  • 2 tablespoons Vegetable Oil

Step 2

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.
 

Step 3

To serve, cut into desired squares and serve with butter. Yield: 6 to 8 servings
 

Step 4

Stuffing: Preheat oven to 350 degrees F.

Ingredients

  • 7 slices White Bread, oven-dried
  • 1 package Saltine Crackers, 1 sleeve

Step 5

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

Ingredients

  • 8 tablespoons Butter
  • 2 cups Celery, chopped
  • 1 large Onion, chopped

Step 6

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.

Ingredients

  • 7 cups Chicken Stock
  • Freshly Ground Black Pepper
  • 1 teaspoon Dried Ground Sage, (optional)
  • 1 tablespoon Poultry Seasoning, (optional)
  • 5 Eggs, beaten
  • 1 teaspoon Salt

Step 7

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.
 

Step 8

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.
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