Traditional Cornbread Dressing

Old fashioned bread of my grandmother. This recipe is traditional US and passes from generation to generation in my family.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 2  cups cornmeal
• 2  teaspoons baking powder
• 1  teaspoon salt
• 2  eggs, beaten
• 3  cups buttermilk
• 2  tablespoons bacon drippings, melted or 2  tablespoons butter, can be substituted
• 3  stalks celery, chopped
• 1  medium onion, chopped
• 2  tablespoons butter or 2  margarine
• 12  slices  day-old  stale bread, crumbled
• 2 1⁄4 cups turkey broth or 2 1⁄4 cups chicken broth
• 1  cup milk
• 2  eggs, beaten
• 1  teaspoon salt
• 1  teaspoon poultry seasoning (can be a mixture of sage, thyme, margarine, rosemary)
• 1⁄4 teaspoon pepper

Directions

1. Combine first 4 ingredients in a large mixing bowl; add 2 eggs, buttermilk, and bacon drippings, mixing well.
2. Place a well greased 10- inch cast iron skillet in a 450ºF oven for 4 minutes or until hot. Remove from oven; spoon batter into pan. Bake at 450ºF for 35 minutes or until browned ( this makes a version of what is called cornbread in the USA). Cool; crumble cornbread into a large bowl.
3. Sauté celery and onion in butter until tender. Combine cornbread, sautéed vegetables, and remaining ingredients, mixing well; Spoon into a lightly greased 13x9x 2 inch baking pan. Bake at 450º F for 25 to 30 minutes.