preparation
Preheat oven to 350°. In a large bowl, combine crumbled cornbread, dried white bread slices and saltines; mix together and set aside. In a large skillet, saut the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour sautéd mixture over cornbread mixture. Add the stock. Mix well; taste and add salt, pepper to taste, sage and poultry seasoning. Mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish. |