Recipe by plannermom
Paula Deen's recipe is a family favorite now. It's more like a true southern dressing though, not something you can make to stuff a turkey with but you won't care when you taste it.
Top Review by t4cats_8210926
I make this recipe every year and just love it. I was reading the nutritional info and don't think that it can be correct. This recipe makes at least 8, if not 12 servings. I was planning on cutting the recipe in half this year and noticed that. Just an FYI if you are tracking nutritional info. I may try to figure it out myself using "My Fitness Pal".
- cornbread (any recipe making one pan will do)
- 7 slices oven-dried white bread
- 32 saltine crackers (1 sleeve)
- 8 tablespoons butter
- 2 cups celery, chopped
- 1 large onion, chopped
- 7 cups chicken stock
- 1 teaspoon salt
- fresh ground black pepper
- 1 teaspoon sage (optional)
- 1 tablespoon poultry seasoning (optional)
- 5 eggs, beaten
Directions See How It's Made
- Preheat oven to 350°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.
- Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.