Foam....if you don't mind.....going to post my Cornbread Dressing here. Show everyone...that we know what is really good. (giggle....poking back at my Northern buddies)
Southern Cornbread Dressing
Cornbread, (9-10 pan of cooked cornbread) (see note at the end of recipe)
7 slices oven-dried white bread
1 sleeve crackers (recommended: Saltine)
8 tablespoons butter
2 cups chopped celery (I use celery seed....instead of the fresh. Lynn doesn't know it's in there this way)
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. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
(I make the cornbread the night before and leave it out on the stove. Put the bread slices on top when the CB is hot. This lets them get "stale" and hard. This is the way my Mama did it forever...and I will do it forever too.)
Kat
