Mentioned in a previous post was a stuffing recipe I tried out for the first time on my husband and all of his co-workers for their holiday party. The dish was a big hit with all of them. After trying out a few others I think I finally found my go-to stuffing recipe. Thanks, Paula Dean! Below is my version. I hope you'll try it, too.
Southern-style Cornbread Stuffing
Cornbread, I just made a cornbread mix from a package
8 slices white bread
1 sleeve of saltine crackers
1 stick of unsalted butter
2 cups of celery, chopped (about 8 stalks)
1 onion, chopped
6-7 cups of chicken stock
Kosher salt and pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs beaten
Preheat oven to 350 degrees. Lay the slices of white bread on a baking sheet and bake in the oven for just a few minutes, until lightly toasted. In a large bowl, crumble the cornbread, white bread, and saltines together; set aside. In a large skillet, melt the butter over medium heat. Add the celery and onion, salt and pepper to taste. Cook until soft and transparent, about 10 minutes. Stir in the sage and poultry seasoning. Pour the vegetable mixture over the bread mixture. Add the stock and a little more salt and pepper to taste; mix well. Now add the beaten eggs; mix well. Pour mixture into a lightly greased cooking pan (9x13) and bake until dressing is cooked through and lightly brown on top, about 45 minutes.
No comments:
Post a Comment