This is a good Southern traditional stuffing recipe.
Cornbread Ingredients
2 cups cornmeal
1/2 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs beaten
1-2 cups buttermilk
2 tablespoons bacon drippings, melted
Dressing Ingredients
3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter or margarine, melted
12 slices day old bread, crumbled
2 1/2 cups turkey or chicken broth
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon sage
1/4 teaspoon pepper
First, make the cornbread
1. Combine cornmeal, flour, baking powder, salt, and baking soda. Mix well. Add eggs, buttermilk, and melted bacon drippings and stir into a batter.
2. Heat a well-greased 10-inch cast iron skillet in a 450 degree oven for 4 minutes or until hot. Remove skillet from oven and pour batter into skillet. Bake at 450 for 35 minutes or until cornbread is lightly browned.
Continue to make dressing:
3. Cool cornbread then crumble into a large bowl.
4. Place celery and onion in a large frying pan with a spoon of cooking oil and cook until tender.
5. Transfer cooked celery and onion, with all remaining ingredients, to crumbled cornbread, stirring well.
4. Spoon dressing into a lightly greased 13 x 9 x 2-inch pan or casserole dish.
5. Bake at 350 degrees F. for 25 to 30 minutes.
If you like a moist dressing add additional 1/4 cup milk in step 5. For dry dressing, reduce 1/4 cup milk in step 5.
Serves 8.
