BECKY'S MOM'S CORNBREAD DRESSING

BECKY'S MOM'S CORNBREAD DRESSING image

Yield 8 Servings

Number Of Ingredients 21

For the Cornbread
1/2 cup butter
3 cups yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 cups buttermilk
3 eggs
For the dressing
1/2 cup butter
4 large eggs, divided
3 cups soft breadcrumbs (for gluten free, toast utis bread and grind in a food processor)
2 medium onions, diced
1 large bunch celery, diced
1 teaspoon dry sage
1 tablespoon poultry seasoning
Fresh finely chopped parsley to taste
8 cups chicken stock (use better than bouillon)
1 tablespoon pepper
Turkey bits from roasting (optional)

Steps:

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan. Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage and parsley and saute 1 more minute. Stir vegetables, remaining 4 eggs, chicken broth, chicken bits (optional) and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.