My daughters are both adults now and they leave for college after every holiday. When they tried this for the first time, they were pretty bummed that they couldn’t add a container of it to their stockpile of dishes they had in the fridge to take back with them. Now when I make it, I’m sure to double the recipe so they can take something nice and homemade back with them. I know they will be eating well for at least a few days.
I know one thing is for sure, I’ll never buy store-bought stuffing again!
Ingredients
1Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons Kerrygold butter
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
3/4 cup buttermilk
Cornbread:
1 cup self-rising cornmeal
2 eggs
1/2 cup Gold Medal self-rising flour
2 tablespoons vegetable oil
Instructions
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, 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. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
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Quick Tip: Add some sage for a different flavor.
Thanks again to Food Network for this classic and scrumptious recipe.
