Best recipe on the thread!
I used to be Kinda partial to Milwaukee's Best /s
Here's my contribution from the survival thread:
Southern Cornbread Stuffing
Recipe courtesy Paula Deen
Prep Time:30 min
Inactive Prep Time:--
Cook Time:1 hr 20 min
Level:Easy
Serves:6 to 8 servings
Ingredients
· Cornbread, recipe follows
· 7 slices oven-dried white bread
· 1 sleeve saltine crackers
· 8 tablespoons butter
· 2 cups celery, chopped
· 1 large onion, chopped
· 7 cups chicken stock
· 1 teaspoon salt
· Freshly ground black pepper
· 1 teaspoon sage (optional)
· 1 tablespoon poultry seasoning (optional)
· 5 eggs, beaten
Directions
Preheat oven to 350 degrees 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.
Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
Serve with turkey as a side dish.
Cornbread:
· 1 cup self-rising cornmeal
· 1/2 cup self-rising flour
· 3/4 cup buttermilk
· 2 eggs
· 2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well.
Pour batter into a greased shallow baking dish.
Bake for approximately 20 to 25 minutes.
Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings