Corn Bread Dressing
|Southern corn bread||1|
|For southern corn bread|
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Chopped celery with leaves||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Eggs||2 , beaten|
|Poultry seasoning||1 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Melted lard||2 Tablespoon|
Prepare Southern Corn Bread; cool.
Crumble enough corn bread to make 6 cups.
Cook celery and onion in broth for 5 minutes; cool.
Mix eggs, poultry seasoning, salt, vegetables with broth, and corn bread.
Use to stuff an 8-pound turkey or bake in 1 1/2-quart casserole at 325° for 30 to 35 minutes.
Southern Corn Bread: In mixing bowl thoroughly stir together 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Stir in 1 1/2 cups buttermilk, 2 tablespoons melted lard, and 1 beaten egg; mix well.
Pour batter into greased 9x9x2-inch baking pan.
Bake at 400° about 20 minutes.