Paula Deen's Southern Cornbread Stuffing

This stuffing is the best! I generally don't use the cornbread recipe here. Instead, I buy Martha White's Family Size White Cornbread mix (the box that says Ballard Old South Recipe). It's delicious!!!----Lois

Cornbread (recipe follows)
7 slices oven-dried white bread
1 sleeve saltine crackers
8 T butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 tsp salt
Freshly ground black pepper
1 tsp sage (optional)
1 T poultry seasoning (optional)
5 eggs, beaten

Preheat oven to 350 F. 

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 – 10 minutes. Pour the vegetable mixture over the 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 minutes. Serve with turkey as a side dish.


Cornbread
1 c self-rising cornmeal
½ c self-rising flour
¾ c buttermilk
2 eggs
2 T vegetable oil

Preheat oven to 350 F.

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 serve, cut into desired squares and serve with butter.

Yield: 6 to 8 servings