"The belly rules the mind."--Spanish Proverb

Southern Cornbread Stuffing Recipe

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This recipe for Southern Cornbread Stuffing, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Tuesday, September 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. self-rising cornmeal
1/2 c. self-rising flour
3/4 c. buttermilk
2 eggs
2 T. vegetable oil
STUFFING: cornbread (recipe above)
7 slices oven-dried white bread
1 sleeve saltine crackers
8 T. butter
2 c. celery, chopped
1 lg. onion, chopped
7 c. chicken stock
1 t. salt
freshly ground black pepper
1 t. sage (optional)
1 T. poultry seasoning (optional)
5 eggs, beaten

Directions:
Directions:
Preheat oven to 350. Combine cornbread ingredients and mix well. Pour batter into greased shallow baking dish. Bake 20-25 minutes. Remove from oven and cool. Cut into desired squares and serve with butter. To make stuffing, in large bowl, combine crumbled cornbread, white bread and saltines; set aside. Melt butter in large skillet over medium heat. Add celery and onion and cook until transparent, 5-10 minutes. Pour vegetable mixture over cornbread mixture. Add stock, mix well and add salt, pepper to taste, sage and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve as a side dish with turkey.

 

 

 

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