I made this dressing for my first hosting of thanksgiving dinner 5 years ago and it was huge hit, everyone absolutly loved it! It taste like my grandmothers dressing I had as a child. I have used this recipe every year since. The cornbread you make for this recipe is the best, like grandmas. *****
- 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 to dry ingredients, stirring just until moistened.
- Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round cakepan in oven at 425° for 5 minutes. Stir hot drippings into batter. Pour batter into hot skillet.
- Bake at 425° for 25 minutes or until cornbread is golden; cool and crumble. Freeze in large heavy-duty zip-top plastic bag up to 1 month, if desired. Thaw in refrigerator.
- Melt 1/2 cup butter in a large skillet over medium heat; add green onions and celery, and saute until tender.
- Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and chicken 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.
- Place 13- x 9-inch dish (uncovered) and 9-inch square dish (uncovered) in oven at 350°. Bake 13- x 9-inch dish for 1 hour and 9-inch square dish for 50 minutes or until each is lightly browned.
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