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Ingredients
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Cornbread, recipe follows
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7 slices oven-dried white bread
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1 sleeve saltine crackers
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8 tablespoons butter
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2 cups celery, chopped
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1 large onion, chopped
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7 cups chicken stock
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1 teaspoon salt
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Freshly ground black pepper
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1 teaspoon sage (optional)
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1 tablespoon poultry seasoning (optional)
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5 eggs, beaten
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Directions
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Preheat oven to 350 degrees F.
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In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
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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.
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Cornbread:
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1 cup self-rising cornmeal
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1/2 cup self-rising flour
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3/4 cup buttermilk
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2 eggs
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2 tablespoons vegetable oil
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Preheat oven to 350 degrees F.
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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.
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To serve, cut into desired squares and serve with butter.
