Southern Cornbread Stuffing- Paula Deen

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.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

•  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

1. Preheat oven to 350°F.
2. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
3. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
4. Pour the vegetable mixture over cornbread mixture.
5. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
6. Add beaten eggs and mix well.
7. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.