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Cornbread Stuffing
Ingredients: Stuffing: Eight slices oven-dried white bread, One sleeve
saltine crackers, Two cups celery, chopped, One large onion, chopped, One half
cup butter, Six cups chicken stock, One teaspoon salt, Two teaspoons freshly
ground black pepper, One teaspoon sage, One tablespoon Lawry’s seasoning salt,
Six eggs, beaten and
Corn
bread (recipe to follow). Preparation: Preheat oven to
350 degrees F. In a large bowl, combine crumbled cornbread, dried white bread slices,
saltines, and then mix together, set aside. In a large skillet, sauté the
chopped celery and onion in butter until transparent, approximately five to ten
minutes. Pour Sautéed mixture over cornbread mixture. Add the chicken stock,
mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and
mix well. Add beaten eggs and mix well. Pour mixture into a buttered pan and
bake until dressing is done, about forty-five minutes. Serve with turkey as a
side dish. Ingredients: Cornbread: One
cup yellow corn meal, Three quarters cup all-purpose flour, One quarter cup
granulated sugar, One tablespoon baking powder, One teaspoon salt, One half cups
milk, Three quarters cup of buttermilk, One third cup vegetable oil, One large
egg, lightly beaten. Preparation: Cornbread: Preheat oven to 400° F. Butter an 8 or 9 inch-square
baking pan. Combine corn meal, flour, sugar, baking powder and salt in medium
bowl. Combine milk, Buttermilk, Vegetable oil and egg in small bowl; mix well.
Add milk mixture to flour mixture; stir just until blended. Pour into prepared
baking pan. |