Southern Cornbread Poultry StuffingFrom oldgringo 7 years ago
- 1/2 cup melted butter shopping list
- 2 cups sliced celery shopping list
- 1-1/2 cups chopped onion shopping list
- 1 cup chopped green onions shopping list
- 1/2 cup minced parsley shopping list
- 1 teaspoon Poultry Seasoning; * See recipe shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon fine ground white pepper shopping list
- 12 cups dried cubed cornbread shopping list
- 12 cups dried, cubed white bread shopping list
- 1-1/2 teaspoons rubbed sage shopping list
- 6 cups hot chicken stock shopping list
How to make it
- 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.
- This is enough stuffing for a 16 to 18 pound, turkey. So adjust for a baking chicken or capon, etc.
- Cube and dry the breads in a 200°F oven.
- Melt butter in a large skillet or pan and saute the vegetables until onion is softened. Stir in the poultry seasoning.
- Mix vegetables with dried breads and toss to blend. Add the sage and toss again.
- 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.
- Check the cavities of the poultry and blot dry with paper toweling.
- Stuff the poultry just prior to roasting with hot stuffing. This helps the poultry to cook as well.
- 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.
The Cookoldgringo Cottonwood, AZ
The Rating3 people
I make this EXACT dressing every year! We always called it green dressing, because of the sage.. lol
Love it, now everyone knows our secret! lol lolshirleyoma in Cove loved it
OMG... this is like the one I grew up on. If we had white "dressing", my Dad called it "Slime dressing." Only cornbread allowed at our house.. Still that way! Love it!linebb956 in La Feria loved it