Step 1

Ingredients

Step 2

Cornbread, recipe follows

Step 3

7 slices oven-dried white bread

Step 4

1 sleeve saltine crackers

Step 5

8 tablespoons butter

Step 6

2 cups celery, chopped

Step 7

1 large onion, chopped

Step 8

7 cups chicken stock

Step 9

1 teaspoon salt

Step 10

Freshly ground black pepper

Step 11

1 teaspoon sage (optional)

Step 12

1 tablespoon poultry seasoning (optional)

Step 13

5 eggs, beaten

Step 14

Directions

Step 15

Preheat oven to 350 degrees F.

Step 16

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Step 17

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. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Step 18

Cornbread:

Step 19

1 cup self-rising cornmeal

Step 20

1/2 cup self-rising flour

Step 21

3/4 cup buttermilk

Step 22

2 eggs

Step 23

2 tablespoons vegetable oil

Step 24

Preheat oven to 350 degrees F.

Step 25

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Step 26

To serve, cut into desired squares and serve with butter.

Step 27

Yield: 6 to 8 servings