Ingredients Jump to Instructions ↓

  1. 1 cup self-rising cornmeal

  2. 1/2 cup self-rising flour

  3. 3/4 cup buttermilk

  4. 2 egg s

  5. 2 tablespoons vegetable oil For the dressing: Cornbread , recipe above (or one box Jiffy mix)

  6. 7 slices oven-dried bread

  7. 1 sleeve saltine cracker s or Ritz crackers

  8. 8 tablespoons butter

  9. 2 cups celery , chopped

  10. 1 large onion , chopped

  11. 7 cups chicken stock

  12. 1 teaspoon salt Freshly ground black pepper

  13. 1 teaspoon sage

  14. 1 tablespoon poultry seasoning

  15. 5 egg s, beaten

Instructions Jump to Ingredients ↑

  1. For the cornbread, preheat oven to 350°. 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. For the dressing, preheat oven to 350°. In a large bowl, combine crumbled cornbread, dried bread slices, and crackers; 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. 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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