Stuffing and dressing

My mom made stuffing. She was born in Chicago and grew up in Pittsburgh.

I make her stuffing on Thanksgiving Day using Pepperidge Farm bread stuffing mix. I follow the package directions using butter, celery, and onions. I make turkey broth using the turkey neck, heart, and gizzard and use that broth in the stuffing. (Mom cooked all the giblets including the liver and added them all, chopped, to the stuffing. George doesn’t care for them so I omit them.)

After Thanksgiving, we make dressing using Paula Deen’s recipe. I’m copying it here in case it ever disappears from Food TV Network’s site. We add leftover turkey to it and we just use store bought chicken stock for this recipe (after making gravy and stuffing, I never fresh broth leftover.)

Ivey shared that her mom adds cooked sausage to their dressing and that they also have oyster dressing in south Georgia.

Ingredients

  • Cornbread, recipe follows
  • 7 slices oven-dried white bread
  • 1 sleeve saltine crackers
  • 8 tablespoons butter
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 7 cups chicken stock
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)
  • 5 eggs, beaten

Directions
Preheat oven to 350 degrees F.

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

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.

(This is Paula Deen’s cornbread reicpe; we just use White Lily cornbread mix and follow the package directions.)
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.

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.

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

Yield: 6 to 8 servings

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