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Southern Corn Bread Stuffing

Ingredients

7 slices white bread (dried in warm oven)
Corn bread
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons (1 stick) butter
7 cups stock reserved from cooking hen
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Preparation

  1. Preheat oven to 350 degrees. Crumble dried white bread slices, cornbread, and saltines; mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock; mix well and taste; add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour into a greased pan. Place bird on top of dressing and bake until dressing is done, about 45 minutes. If hen browns too quickly, make a tent of foil and place over bird.

Paula Deen's Kitchen Classics
TagsStuffingCasseroleSouthernAmericanSideDinnerNut FreeEasyMake AheadOven BakeThanksgivingFallWinterCookbooks
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