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This southern cornbread stuffing recipe from Paula Deen will please even the pickiest guests. This delicious recipe uses crumbled cornbread, oven-dried white bread, celery, onion, and several more ingredients.
- Bobby's Lighter Southern Cornbread Stuffing | Paula Deen
Combine the cornbread, wheat bread and crackers in a large...
- Good Old Country Stuffing - Paula Deen
Ingredients. 2 loaves dry white bread. 2 cups cooked white...
- Bobby's Lighter Southern Cornbread Stuffing | Paula Deen
Combine the cornbread, wheat bread and crackers in a large bowl. Spoon the celery mixture over the cornbread mixture. Add the remaining broth, 2 eggs, sage, poultry seasoning, 1/2 teaspoon salt, and pepper, tossing to combine well.
Ingredients. 2 loaves dry white bread. 2 cups cooked white rice. 1 sleeve crushed saltine crackers. 1 lb bulk breakfast sausage. 2 cups chopped celery. 1 large chopped onion. 11 cups divided (or turkey stock) chicken stock. 1 tablespoon poultry seasoning. 1 teaspoon dried sage leaves. 3 beaten eggs. 1/4 stick plus 3 tablespoons butter.
4 Δεκ 2023 · Pour the veggies over the cornbread mixture, followed by the chicken stock, salt, pepper, sage, and poultry seasoning. Lightly beat 5 eggs and add them to the bowl. Mix well until everything is fully coated. Pour the dressing into the greased dishes and bake for 45 to 60 minutes or until golden brown on top. Let sit for 10 minutes, serve, and ...
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. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
Paula Deen's Southern Cornbread Stuffing is made with oven-dried white bread, saltine crackers, butter, celery, onion, chicken stock, eggs, self-rising cornmeal, self-rising flour, buttermilk, and vegetable oil.
Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy. Pour stuffing into a greased pan and bake until cooked through and golden brown,.
