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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.
- 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
- 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.
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".
This was a disappointing dish which is a surprise for me since I usually love Paula's recipes. As I was making it I questioned the amount of chicken stock...could it actually be 7 cups? I mean that is close to 1/2 GALLON of stock. I stopped and went online to see if I could find another copy of the recipe. Sure enough, it called for that much also. I made it as written but it as much to wet for my taste as well as being bland. If I had to do all over, I would cut the liquid to about 2-3 cups max and probably double or triple the sage and poulty seasoning. Maybe my family is use to a drier version of this recipe.
This is the ONLY stuffing recipe I will ever use from here on out. It's awesome. Stuffing is usually the last leftover to disappear after Thanksgiving. This was the first leftover to disappear. Awesome. Awesome. Awesome.