Southern Cornbread Stuffing Paula Deen Recipes

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SOUTHERN CORNBREAD STUFFING- PAULA DEEN



Southern Cornbread Stuffing- Paula Deen image

Paula Deen's recipe is a family favorite now. It's more like a true southern dressing though, not something you can make to stuff a turkey with but you won't care when you taste it.

Provided by plannermom

Categories     Thanksgiving

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

cornbread (any recipe making one pan will do)
7 slices oven-dried white bread
32 saltine crackers (1 sleeve)
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
fresh ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; 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.
  • Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

Nutrition Facts : Calories 342.4, Fat 18.9, SaturatedFat 9.4, Cholesterol 153.1, Sodium 1003.4, Carbohydrate 30.1, Fiber 1.6, Sugar 5.9, Protein 12.5

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