RG Builders would like to thank ya’ll for allowing us to build local southern homes for the past thirty years. We love serving our customers and local community. We hope you have a Happy Thanksgiving and have included one of the most popular southern recipes for you to try if you haven’t already – enjoy!
Southern Stuffing
What’s a southern Thanksgiving dinner without a fried turkey, sweet potato casserole and of course, cornbread stuffing?
Ingredients
Cornbread
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Dressing
8 tablespoons butter (1 stick)
3 medium onions, chopped
4 stalks celery, chopped
1 1/2 teaspoons dried sage
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
3 pieces toast, crumbled
1/2 cup milk
3 eggs, lightly beaten
2 to 2 1/2 cups turkey or chicken stock or broth
2 tablespoons butter
Instructions
Preheat oven to 400 degrees.
In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Crumble into small pieces into a large mixing bowl. Crumble and add toast.
Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
Add sage, poultry seasoning, salt, and pepper to onion mixture.
Whisk together milk and eggs and add to crumble bowl. Stir in 2 cups of chicken broth.
Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
Bake at 350 degrees for 30 minutes, or until it turns light brown on top.
Note: The cornbread can be made a day or two in advance.
