Recipe Summary

10 servings


Ingredient Checklist


Instructions Checklist
  • Ingredients

  • Cornbread, recipe follows

  • 7 slices oven-dried white bread

  • 1 sleeve saltine crackers

  • 8 tablespoons butter

  • 2 cups celery, chopped

  • 1 large onion, chopped

  • 7 cups chicken stock

  • 1 teaspoon salt

  • Freshly ground black pepper

  • 1 teaspoon sage (optional)

  • 1 tablespoon poultry seasoning (optional)

  • 5 eggs, beaten

  • Directions

  • Preheat oven to 350 degrees F.

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

  • 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.

  • Cornbread:

  • 1 cup self-rising cornmeal

  • 1/2 cup self-rising flour

  • 3/4 cup buttermilk

  • 2 eggs

  • 2 tablespoons vegetable oil

  • Preheat oven to 350 degrees F.

  • 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.

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

  • Yield: 6 to 8 servings