Paula Deen has inspired Oceanfront Cottage with a great recipe for Thanksgiving
We all know Paula Deen is FAMOUS for her Southern cooking and the Savannah accent that we all love. Wait until you check out this Cornbread stuffing recipe we stumbled upon courtesy of Paula Deen and the Food Network.
Paula Deen and Lady and Sons are 2 things we as locals are extremely "thank"ful of in Savannah and Tybee Island, Georgia. Historic Savannah and the breath taking views of Tybee Island seem to bring people from all over to our little piece of Georgia, for the Thanksgiving Holiday. Lady and Sons, Paula Deen's famous restaurant serves up a Thanksgiving feast that epitomizes the American classic Thanksgiving dishes. Steaming turkey, homemade stuffing, impossible mashed potatoes and "ya'll" would die for the Pumpkin pie!
Okay, now that your mouth is watering I have some bad news and good news.
First the bad news, don't go trying to make a reservation this year for Thanksgiving dinner at Lady and Sons, we just called and they are booked solid. Now that that is over...time for the good news. We have stumbled upon this Cornbread stuffing recipe that is sure to give you and your family a little taste of good ole' Southern Thanksgiving eatin'. Try it and let us know. We would love to hear about any other great Southern recipes that are out there, got any to share?
Recipe we Love! Cornbread Stuffing or should we say Stuffin'?
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.
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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