Southern Cornbread Stuffing- Paula Deen

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

3. 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. 4

   Pour the vegetable mixture over cornbread mixture.

5. 5

   Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.

6. 6

   Add beaten eggs and mix well.

7. 7

   Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.