Ingredients:
-
Corn Bread, recipe follows
- 7
slices oven dried white bread
- 1
sleeve saltine crackers
- 2
cup
celery, chopped
- 1
large onion, chopped
- 8
tablespoon
butter
- 7
cup
stock, reserved from hen
- 1
teaspoon
salt
- 1
teaspoon
sage (optional)
- 1
tablespoon
poultry seasoning (optional)
- 5
eggs, beaten
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Directions:
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Preheat oven to 350 degrees.
In a large bowl, combine crumbled corn bread, dried white bread slices, and saltines, and mix together and set aside.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour sauteed mixture over corn bread mixture. Add the stock, mix well, taste, and add salt, pepper, sage, poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve two heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan. Place bird on top of the mixture and bake until dressing is done, about 45 minutes. If hen browns too quickly, cover with foil.
Serve with turkey as a side dish.
Yield: 6 to 8 servings
Preparation time: 30 minutes
Cooking time: 60 minutes
Ease of preparation: easy
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
Recipe courtesy Paula Deen
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