Cornbread Stuffing

By oldbklady

Ingredients

• 8 c. cornbread
• 7 slices oven-dried day old bread
• 1 sleeve saltine crackers
• 8 tbs butter
• 2 c. celery, chopped
• 1 lg onion, chopped
• 7 c. chicken stock
• 1 tsp salt
• Freshly ground black pepper
• 1 tsp sage
• 1 1/2 tsp poultry seasoning
• 5 eggs, beaten

Details

Servings 6
Preparation time 30mins
Cooking time 110mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 350 degrees 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, about 5 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. Reserve 2 heaping tablespoons of this mixture for the giblet gravy and 2 cup for another meal Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.