Southern Cornbread Stuffing- Paula Deen

Submitted 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."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• 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.

Reviews

[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".

 

[Carla T.]

My husband made this the first year and followed the recipe, it was way to moist. We cut the broth in half and doubled the seasoning except for salt. My family loves it!

 

[WaCookinFool]

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.

 

[Carla P.]

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.