SOUTHERN CORNBREAD STUFFING RECIPE

SOUTHERN CORNBREAD STUFFING RECIPE

• 10-12 Slices Oven-dried White Bread
• 8 tablespoons Butter
• 1 1/2 cups celery, chopped
• 1 large Onion, chopped
• 7 Cups Chicken Stock
• 1 teaspoon Salt
• Freshly Ground Black Pepper
• 1 teaspoon Sage (optional)
• 1 tablespoon Poultry Seasoning (optional)
• 5 Eggs, beaten
• 1/2 Cup chopped Pecans
• 2 Boxes Jiffy Cornbread/Muffin Mix - following directions on the box

Preheat oven to 350 degrees F. In a large bowl, crumble and combine cornbread and dried bread slices; 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 well greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cooks notes: Although we live in the Midwest now, we still eat our Southern Cornbread Stuffing faithfully - bread dressing? pppthff! As my Uncle Jay B. would say in his slow drawal "Ya don't turn your back on your raisin's". He happened to say it at the dinner table one night when we were visiting them in Oklahoma, my husband, Damn Yankee that he is, didn't understand and started looking all around the table for a bowl of "raisins" to pass to him. The look on his face when he found out? Oh yeah, it was too, too funny my friend! Oh, by the way, my mom used to put the onion, celery, and sage in the cornbread batter then bake it - not me though, I like it above way better.