Southern Corn Bread Stuffing

Name: 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

12 ingredients

10 steps

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

Directions

1

Preheat oven to 350 degrees.
2

Crumble dried white bread slices, cornbread, and saltines; mix together and set aside.
3

Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes.
4

Pour over corn bread mixture.
5

Add stock; mix well and taste; add salt, pepper, sage, and poultry seasoning.
6

Add beaten eggs and mix well.
7

Reserve 2 heaping tablespoons of this mixture for the giblet gravy.
8

Pour into a greased pan.
9

Place bird on top of dressing and bake until dressing is done, about 45 minutes.
10

If hen browns too quickly, make a tent of foil and place over bird.