|1 cup self-rising cornmeal, for cornbread||2 cups chopped celery|
|1/2 cup self-rising flour, for cornbread||1 large onion, chopped|
|3/4 cup buttermilk, for cornbread||7 cups chicken stock|
|2 eggs, for cornbread||1 teaspoon salt|
|2 tablespoons vegetable oil, for cornbread||Freshly ground black pepper|
|7 slices oven-dried white bread||1 teaspoon sage, optional|
|1 sleeve crackers (recommended: Saltine)||1 tablespoon poultry seasoning, optional|
|8 tablespoons butter||5 eggs, beaten|
TO MAKE CORNBREAD: Preheat oven to 350 degrees Fahrenheit.
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.
TO MAKE STUFFING: Preheat oven to 350 degrees Fahrenheit.
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. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf