Ingredients
- Cornbread, recipe follows
- 7 slices oven-dried white-colored bread
- 1 sleeve saltine crackers
- 8 tablespoons butter
- 2 cups celery, chopped
- 1 large onion, chopped
- 7 cups chicken stock
- 1 teaspoon salt
- Freshly ground pepper
- 1 teaspoon sage (optional)
- 1 tablespoon chicken seasoning (optional)
- 5 eggs, beaten
- Cornbread:
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 eggs
- two tablespoons vegetable oil
Directions
Preheat oven to 350 levels F.
Inside a large bowl, combine crumbled cornbread, dried white-colored bread slices, and saltines put aside.
Melt the butter inside a large skillet over medium heat. Add some celery and onion and prepare until transparent, roughly five to ten minutes. Pour the vegetable mixture over cornbread mixture. Add some stock, mix well, taste, and add salt, pepper to taste, sage, and chicken seasoning. Add beaten eggs and blend well. Reserve 2 heaping tablespoons this mix for that giblet gravy. Pour mixture right into a greased pan and bake until dressing is cooked through, about forty-five minutes. Serve with poultry like a side dish.
Preheat oven to 350 levels F.
Combine all ingredients and blend well. Pour batter right into a greased shallow baking dish. Bake for roughly 20 to 25 minutes. Remove from oven and let awesome.
For everyone, reduce preferred squares and serve with butter.
Yield: six to eight servings
