Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stuffing
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Corn Bread:
1/4 c Yellow corn meal
1/4 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1 tb Flour
1 c Buttermilk
1 Egg
1 tb Salad oil
Dressing:
3 Celery ribs
1 Onion -- chopped
3 White or whole wheat bread
3 Eggs -- hard boiled (optional)
3 Eggs -- beaten slightly
1 ts Salt -- or to taste
1/8 ts Ground pepper -- or to taste
1 tb Ground dry sage -- or to taste
1 c Chicken or turkey broth --
- or more
Corn Bread:
Mix dry ingredients. Separately mix buttermilk and egg. Pour liquid
ingredients into dry ingredients and mix thoroughly but do not
beat. Preheat 1 tb salad oil to very hot in an oven proof skillet
or cake pan. Bake in a preheated 450 F oven for 10 to 12 minutes.
Remove from pan and set aside to cool.
Dressing:
Cook celery and onion in a small amount of the broth until tender.
Do not drain. Set aside. This can be done the day before and
refrigerated. Toast 2 or 3 slices of bread until crisp all the way
through. Crumble corn bread and toasted bread into a large bowl.
Add celery, onion, and the water they were cooked in, then add the
chopped hard boiled eggs if desired. Beat raw eggs and add to
mixture. Start adding broth. How much you add is how dry or wet
finished dressing will be. Add seasonings and mix.
Pour into greased baking pan and cook in a 350 F oven for 35 to
45 minutes or until nicely browned.
