How To Make Paula Deen Cornbread Dressing (Copycat)
This Paula Deen cornbread dressing yields tasteful cornbread in just 20 minutes! This homemade dish is perfect for your Turkey dishes.
Ingredients
For Dressing:
- 7 white bread, slices, oven-dried
- 1 saltine crackers, sleeve
- 8 tbsp butter
- 2 cup celery, chopped
- 1 onion, large, chopped
- 7 cups chicken stock
- 1 tsp salt
- black pepper, freshly ground, to taste
- 1 tsp sage, optional
- 1 tbsp poultry seasoning, optional
- 5 eggs, beaten
For Cornbread:
- 2 eggs, beaten
- 1 cup self rising cornmeal
- ½ cup self rising flour
- ¾ cup buttermilk
- 2 tbsp vegetable oil
Instructions
Cornbread:
-
Preheat oven to 350 degrees F.
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Combine cornmeal, flour, buttermilk, 2 eggs, and oil and mix well. Pour batter into a greased shallow baking dish.
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Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Dressing:
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Preheat oven to 350 degrees F.
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In a large bowl, combine the crumbled cornbread (recipe follows), dried white bread slices and crackers; set aside.
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Melt the butter in a large skillet over medium heat. Add the celery and onion and cook for approximately 5 to 10 minutes, until transparent.
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Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage and poultry seasoning.
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Add 5 beaten eggs and mix well. Pour mixture into a greased pan and bake for 45 minutes to 1 hour until dressing is cooked through.
Nutrition
- Sugar: 5g
- :
- Calcium: 109mg
- Calories: 276kcal
- Carbohydrates: 22g
- Cholesterol: 122mg
- Fat: 15g
- Fiber: 1g
- Iron: 2mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 4g
- Potassium: 347mg
- Protein: 11g
- Saturated Fat: 4g
- Sodium: 747mg
- Trans Fat: 1g
- Vitamin A: 703IU
- Vitamin C: 2mg
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