Categories: Dressings- Stuffing- Gravies
Ingredients
- 6 Tbsp. butter, divided use
- 1 large onion, finely chopped 1 to 2 small ribs celery, finely chopped
- 6 to 8 slices stale white bread, torn into pieces
- 2 tubes saltine crackers, lightly crushed
- 1 large pan stale cornbread, cooled and crumbled (recipe follows)
- 6 egg, beaten
- Salt and ground black pepper to taste
- Rubbed cage to taste
- 1 small can evaporated milk
- about 6 cups chicken stock or turkey stock or broth, as needed
- Cornbread:
- 2 Tbsp. shortening, butter or lard, divided use
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tsp. salt
- 5 tsp. baking powder
- 2 cups milk
- 2 eggs
Directions
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Heat oven to 325 degrees.
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In a skillet over medium heat, melt 1 Tbsp. of the butter. Add onion and celery and cook until onion is transparent, about 8 minutes.
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In a microwave or a small saucepan, melt the remaining butter.
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In a large bowl, combine cooked onions and celery, bread, crackers, cornbread, eggs, salt, pepper, sage, evaporated milk, melted butter and 2 1/2 cups of the broth. Mash mixture with a potato masher or mix using your hands. Add remaining broth as needed until mixture reaches desired consistency. The mixture should be somewhat soupy.
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Transfer mixture to a gratin dish, cover with aluminum foil and bake 30 minutes, remove foil, and bake 30minutes more.
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makes about 12 cups
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For cornbread:
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Heat oven to 425 degrees. Place 1 Tbsp. of the shortening (or lard or butter) in a large iron skillet or 9 × 13-inch baking pan. Place pan in oven until butter melts. Remove pan and set aside.
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In a separate bowl, whisk together the milk, egg and melted fat.
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Add milk mixture to cornmeal mixture and stir until combined.
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Pour batter into pan (or skillet) with elted butter. Bake 18 to 25 minutes or until cornbread is golden brown and begins to pull away from the sides of the pan. Cool in pan for 5 minutes, then invert onto a cooling rack to finish cooling. If using for dressing, you can leave it unwrapped, out on the counter or in a cold oven for 12 to 24 hours to dry and become stale, or use it fresh like my mother did.