Paula Deen Cornbread Dressing

Directions

1. 1
   Ingredients
2. 2
   Cornbread, recipe follows
3. 3
   7 slices oven-dried white bread
4. 4
   1 sleeve saltine crackers
5. 5
   8 tablespoons butter
6. 6
   2 cups celery, chopped
7. 7
   1 large onion, chopped
8. 8
   7 cups chicken stock
9. 9
   1 teaspoon salt
10. 10
    Freshly ground black pepper
11. 11
    1 teaspoon sage (optional)
12. 12
    1 tablespoon poultry seasoning (optional)
13. 13
    5 eggs, beaten
14. 14
    Directions
15. 15
    Preheat oven to 350 degrees F.
16. 16
    In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
17. 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. 18
    Cornbread:
19. 19
    1 cup self-rising cornmeal
20. 20
    1/2 cup self-rising flour
21. 21
    3/4 cup buttermilk
22. 22
    2 eggs
23. 23
    2 tablespoons vegetable oil
24. 24
    Preheat oven to 350 degrees F.
25. 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. 26
    To serve, cut into desired squares and serve with butter.
27. 27
    Yield: 6 to 8 servings