For Dressing:
7 white bread, slices, oven-dried
1 saltine crackers, sleeve
8 tbsp butter
2 cup celery, chopped
1 onion, large, chopped
7 cups chicken stock
1 tsp salt
black pepper, freshly ground, to taste
1 tsp sage, optional
1 tbsp poultry seasoning, optional
5 eggs, beaten
For Cornbread:
2 eggs, beaten
1 cup self rising cornmeal
½ cup self rising flour
¾ cup buttermilk
2 tbsp vegetable oil
Cornbread:
Preheat oven to 350 degrees F.
Combine cornmeal, flour, buttermilk, 2 eggs, and oil and mix well. Pour batter into a greased shallow baking dish.
Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Dressing:
Preheat oven to 350 degrees F.
In a large bowl, combine the 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 for approximately 5 to 10 minutes, until transparent.
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 for 45 minutes to 1 hour until dressing is cooked through.
Sugar: 5g
:
Calcium: 109mg
Calories: 276kcal
Carbohydrates: 22g
Cholesterol: 122mg
Fat: 15g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 4g
Potassium: 347mg
Protein: 11g
Saturated Fat: 4g
Sodium: 747mg
Trans Fat: 1g
Vitamin A: 703IU
Vitamin C: 2mg
