Southern Cornbread Poultry Stuffing |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
The Basic Southern recipe for Cornbread Dressing as we call it. A superb stuffing for any Holiday Poultry or pork roast. Evelyn Anthony's heirloom recipe.. Ingredients:
1/2 cup melted butter |
2 cups sliced celery |
1-1/2 cups chopped onion |
1 cup chopped green onions |
1/2 cup minced parsley |
1 teaspoon poultry seasoning; * see recipe |
2 teaspoons salt |
1 teaspoon fine ground white pepper |
12 cups dried cubed cornbread |
12 cups dried, cubed white bread |
1-1/2 teaspoons rubbed sage |
6 cups hot chicken stock |
Directions:
1. In the South stuffing is referred to as dressing. This recipe is the one used by my maternal grandmother, Evelyn Anthony. I have eaten and enjoyed it for almost 70 years.
2. This is enough stuffing for a 16 to 18 pound, turkey. So adjust for a baking chicken or capon, etc.
3. Cube and dry the breads in a 200°F oven.
4. Melt butter in a large skillet or pan and saute the vegetables until onion is softened. Stir in the poultry seasoning.
5. Mix vegetables with dried breads and toss to blend. Add the sage and toss again.
6. Add hot stock a cup at a time until stuffing is the consistency you want. Remember the bird will also add stock to the dressing.
7. Check the cavities of the poultry and blot dry with paper toweling.
8. Stuff the poultry just prior to roasting with hot stuffing. This helps the poultry to cook as well.
9. Extra stuffing may be baked in the oven at 350°F for 30 minutes. Add a little more stock to any stuffing being baked out of the bird.
|
|