Thanksgiving Dressing with Buttermilk Cornbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
4 to 5 cup(s) chicken or turkey stock divided use |
2 white onions (large) chopped |
2 stalk(s) celery chopped |
buttermilk cornbread crumbled (see recipe) |
1/2 loaf(s) white bread crumbled |
1-1/4 tablespoon(s) dried sage |
1-1/4 tablespoon(s) black pepper |
1/2 cup(s) butter (1 stick) melted |
4 eggs well beaten |
Directions:
1. Lightly grease a large roasting pan and set aside.
2. In a large saucepan over medium heat, combine 1 cup stock with the onions and celery. Cook until tender, about 7 minutes.
3. Meanwhile, place the crumbled cornbread, white bread, sage, pepper and butter in a very large mixing bowl. Add the cooked onion mixture and all but 1 cup of the remaining stock. Stir well to combine, using remaining stock, if necessary.
4. When the mixture is the consistency of thick, raw cornbread batter, add the eggs. Pour into the prepared pan and cover lightly with aluminum foil. Refrigerate overnight.
5. Preheat oven to 375F. Bake 1 hour, or until firm but not hard. Let rest 10 minutes before serving.
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