Southern Cornbread Poultry StuffingFrom oldgringo 8 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
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
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