Southern Style Cornbread Dressing/Stuffing
start with the cornbread-this is how my grandmother made it: 
 
cornbread 
 
1-1/3 cup  all-purpose flour
1-1/3 cup  yellow corn meal
2 tsp  baking powder
1 tsp  salt
3/4   tap baking soda
1-1/3 cup  buttermilk
1/2 cup  butter, melted
2 large  eggs
  fresh sage, snipped into small pieces, as much as you like (optional)
 
preheat oven to 375. grease a 9" baking pan or a cast iron skillet, i 
like 
crisco but i have also use bacon drippings if i have it.if using a cast 
iron 
skillet, heat it before adding the cornbread mix. sift flour, cornmeal, 
baking 
powder, salt and baking soda into a medium bowl. whisk the buttermilk, 
melted 
butter and eggs in a large bowl then add the dry ingredients and any extra 
spices that you want, like sage- whisk just until blended. pour batter 
into the 
prepared pan, bake until golden brown around the edges about 30 minutes 
but 
check after about 20 minutes-test with a pick inserted into the center of 
the 
bread to make sure it comes out clean. cool in the pan on a rack for a 
couple 
of minutes then cut into squares and serve. freezes well for up to 2 
weeks. 
 
stuffing/dressing 
 
grandmother always used the turkey or chicken giblets to make the broth 
but i 
use either canned chicken broth or homemade. she also would finely chop 
the 
giblets and add them to the dressing. 
 
1 medium  yellow onion, chopped
6   green onions, chopped
2 - 3   celery stalks, chopped chop some of the celery leaves also
1/2 stick  of butter
1   baked 8 or 9 inch cornbread
6 piece  of white bread toasted
1   raw egg
  salt and pepper to taste
  enough broth to moisten the mixture without it being soupy
  additional sage to taste
 
in a large skillet, saute the chopped onions and celery in butter until 
limp. remove from the heat and set aside. in a large bowl, crumble the 
cornbread and tear the toast into pieces-add the onion/celery mixture and 
mix. begin adding the broth a little at a time until moist but not soupy. 
add the salt, pepper and sage (if using) then taste for the correct 
seasonings. if using chopped giblets add them now. add the raw egg and 
blend all well. turn into a buttered baking dish, smooth the top (or stuff 
the turkey, then bake remainder in a buttered baking dish). if using a 
baking dish, bake at 350 for about 45 minutes or until golden brown on 
top. if stuffing the turkey make sure to bake the turkey right away. i 
have found that making the stuffing the day before and refrigerating until 
ready to use it improves the flavor. jan 
 
 
-- 
(ID: 4608) Mirror: rec.food.recipes: Fri, Dec 3, 2004


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
Southern Style Cornbread Dressing/Stuffing
Cornbread Dressing Southern Style
Cornbread Southern Style ala Nita
Southern Cornbread Stuffing
stuffing-southern cornbread
Southern Stuffing/Dressing
Best Southern Cornbread (2) Collection
Cornbread Dressing
Southern-Style Breaded Amberjack
Southern-Style Pecan Pie
basic cornbread dressing
Cornbread Dressing (7) Collection
basic cornbread dressing
Southern-Style Oven Fried Chicken
Cornbread Dressing ala Nita
cornbread stuffing
stuffing-cornbread
Cornbread Stuffing
cornbread stuffing
Cornbread Stuffing (7) Collection

>> More Related Recipes