Lunch: Southern Cornbread Stuffing

A Southern Thanksgiving classic made with cornbread, also known as cornbread dressing.

Ingredients

7 slices oven-dried white bread
1 sleeve crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
freshly ground black pepper, to taste
1 teaspoon sage, optional
1 tablespoon poultry seasoning, optional
7 eggs, beaten, 2 for cornbread 5 for dressing
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 tablespoons vegetable oil

Instructions

Preheat oven to 350 °.
In a large bowl, combine crumbled cornbread (recipe follows), dried white bread slices and crackers; 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 5 beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.

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