Southern Cornbread Stuffing Recipe

  • 7 slices oven-dried white bread
  • 1 tube saltine crackers
  • 8 tablespoons butter
  • 2 cups celery, chopped
  • 1 onion, chopped (large)
  • 3 cups chicken stock
  • 1 teaspoon Salt
  • Freshly ground black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)
  • 5 eggs, beaten
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 coked through, about 45 minutes. Serve with turkey as a side dish.

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