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Paula Deen Cornbread Dressing

Yield

10 servings

Ingredients

  • 1 see ingredients in description below

How to Make It

  1. Ingredients

  2. Cornbread, recipe follows

  3. 7 slices oven-dried white bread

  4. 1 sleeve saltine crackers

  5. 8 tablespoons butter

  6. 2 cups celery, chopped

  7. 1 large onion, chopped

  8. 7 cups chicken stock

  9. 1 teaspoon salt

  10. Freshly ground black pepper

  11. 1 teaspoon sage (optional)

  12. 1 tablespoon poultry seasoning (optional)

  13. 5 eggs, beaten

  14. Directions

  15. Preheat oven to 350 degrees F.

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

  17. 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. 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.

  18. Cornbread:

  19. 1 cup self-rising cornmeal

  20. 1/2 cup self-rising flour

  21. 3/4 cup buttermilk

  22. 2 eggs

  23. 2 tablespoons vegetable oil

  24. Preheat oven to 350 degrees F.

  25. 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.

  26. To serve, cut into desired squares and serve with butter.

  27. Yield: 6 to 8 servings