I have made this recipe since I first read it in the 1998 magazine. It is the Best -Hands Down!!! Always make the cornbread two days ahead in a cast iron skillet if you can, assemble the dressing the night before and refrigerate overnight and then bake the day of. Always use bacon, no margarine!!!! Also NEVER freeze ahead- its not good that way.
We voted unanimously to award this classic side dish our highest rating.
Yield: 12 servings
- 2 cups cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 6 large eggs, divided
- 2 cups buttermilk
- 2 tablespoons bacon drippings or melted butter
- 1/2 cup butter or margarine
- 3 bunches green onions, chopped
- 4 celery ribs, chopped
- 1 (16-ounce) package herb-seasoned stuffing mix
- 5 (14 1/2-ounce) cans chicken broth
- Combine first 5 ingredients, and, if desired, sugar in a large bowl. Stir together 2 eggs and buttermilk; add egg mixture to dry ingredients, stirring just until moistened.
- Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round cakepan in a 425° oven 5 minutes. Stir hot drippings into batter. Pour batter into hot skillet.
- Bake at 425° for 25 minutes or until golden; cool and crumble. Freeze in a large heavy-duty zip-top plastic bag up to 1 month, if desired. Thaw in refrigerator.
- Melt butter in a large skillet over medium heat; add green onions and celery, and sauté until tender.
- Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and broth until blended.
- Spoon dressing into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 9-inch square baking dish. (Cover and freeze up to 3 months, if desired; thaw in refrigerator 8 hours.)
- Bake 13- x 9-inch dish, uncovered, at 350° for 1 hour or until lightly browned. Bake 9-inch square baking dish, uncovered, 50 minutes or until lightly browned.
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