No Southern holiday table would be complete without cornbread dressing. Baked in a casserole dish with delicious crispy edges, this delectable dish makes amazing leftovers – if there is any left!
3 cups self rising cornmeal
¼ cup all purpose flour
1 tablespoon sugar
1 teaspoon salt
Pinch of soda
3 cups buttermilk
2 eggs well beaten
1 cup chopped celery
¾ cup chopped onion
3 tablespoons bacon drippings
1 ¾ cups herb-seasoned stuffing mix
½ teaspoon rubbed sage
1 (10.5 ounce) can cream of chicken soup, undiluted
3 cups turkey or chicken broth
Combine cornmeal, flour, sugar, salt and soda, stirring lightly; add buttermilk and eggs, mixing well. Stir in chopped celery and onion.
Heat bacon drippings in a 10-inch iron skillet until very hot; add 1 tablespoon drippings into batter, mixing well.
Pour batter into hot skillet, and bake at 450 degrees about 30 minutes or until bread is lightly browned. Crumble into a large mixing bowl; add stuffing mix and sage. Set aside.
Place soup in a medium saucepan; gradually stir broth into soup. Cook over medium heat, stirring constantly, until thoroughly heated. Pour over crumb mixture; stir well. Spoon into a well-greased 13 x 9 x 2 inch baking dish; bake at 375 degrees for 35 – 40 minutes or until thoroughly heated. Yield: 12-15 servings