Southern Cornbread Stuffing

Ingredients

• 8 servings pepper black freshly ground
• 7 slices oven-dried bread white
• 8 tablespoons butter 
• 0.8 cup buttermilk 
• 2 cups celery chopped
• 7 cups chicken stock see 
• 1 cup self-rising cornmeal 
• 2  eggs 
• 5  eggs beaten
• 1 large onion chopped
• 1 tablespoon poultry seasoning 
• 1 teaspoon sage 
• 1 teaspoon salt 
• 1  sleeve saltine crackers 
• 0.5 cup self-rising flour 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
3. Melt the butter in a large skillet over medium heat.
4. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
5. Pour the vegetable mixture over cornbread mixture.
6. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
7. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy.
8. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
9. Serve with turkey as a side dish.
10. Preheat oven to 350 degrees F.
11. Combine all ingredients and mix well.
12. Pour batter into a greased shallow baking dish.
13. Bake for approximately 20 to 25 minutes.
14. Remove from oven and let cool.
15. To serve, cut into desired squares and serve with butter.