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Southern Corn Bread Stuffing Recipe

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This recipe for Southern Corn Bread Stuffing, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Hebbard
Added: Sunday, March 15, 2009


Corn bread
7 slices white bread (dried in a warm oven)
1 sleeve saltine crackers
2 c. chopped celery
1 large onion, chopped
1 stick butter
7 c. chicken broth
1 tsp. salt
1/2 tsp. pepper
1 tsp. sage (optional)
1 T. poultry seasoning (optional)
5 eggs, beaten
Giblet Gravy:
4 c. chicken broth
Giblets from hen, chopped (optional)
2 chicken bouillon cubes
2 heaping T. reserved uncooked cornbread stuffing mix
3 T. cornstarch
1/3 c. cold water
1 hard-boiled egg, sliced
Salt and pepper to taste

Preheat oven to 350 degrees. Crumble corn bread, dried white bread slices, and saltines; mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add chicken broth; mix well and taste; add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour into greased pan. Bake until dressing is done, about 45 minutes.
Giblet Gravy:
Bring chicken broth to a boil along with giblets. Add bouillon cubes and raw stuffing mixture. Mix cornstarch with water and add to boiling stock, stirring constantly. Reduce heat and continue to cook for 2 to 3 minutes. Add salt and pepper to taste, and add sliced boiled egg.




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