Wednesday, November 18, 2009

Re-post: Southern-style Cornbread Stuffing

I posted this recipe last year after my husband asked me to make a stuffing to bring to his work holiday luncheon. Well, he signed me up again this year for their Thanksgiving luncheon that is tomorrow. I happily obliged, even though he forgot to tell me and remembered on Monday. But, he did make it up, by going to the store and buying everything and helping me as my sous chef chopping up the onions that always make me cry and doing all the dishes!

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
4-6 cups of chicken stock (start with 4 and add more if it isn't moist enough)
Kosher salt and pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
4-5 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.

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