Lena’s Favorite Cornbread Stuffing/Dressing
- 2 cups of corn meal
- 1 cup flour
- 2 teaspoons of salt
- 2 tablespoons of baking powder
- 1 egg
- 1.5 cups of milk (soy or dairy)
- Preheat oven to 400 degrees.
- Mix all ingredients and cook until done, but not brown on top
- 3 cups of chopped celery
- 2 bunches of green onions including blades; chopped
- 3 tablespoons of oil
- 1 medium onion (1.5 cups)
- Cornbread (see above recipe) crumbled
- 1 loaf of white bread; dried out in oven, in small pieces
- Salt to taste (1 – 2 teaspoons)
- 3 tablespoons of stock base (optional)
- 2 sticks of butter (1/2 pound)
- 1 teaspoon of sage (or bunch of fresh)
- 1-2 cups of water (I find I end up using twice the water to get it thin enough)
- Fat from any roast, chicken, or turkey you may have
- 5 eggs
- Sauté celery, green onions, and onions in oil until very wilted and translucent and soft. Add more oil if needed.
- Crumble cornbread and bread into large bowl and pour sautéd vegetables over them.
- Add any natural broth you may have.
- Add eggs, salt, pepper and sage.
- Mix well. Adjust seasonings if needed.
- Add water a cup at a time until your dressing is fairly thin and can slide across the pan pretty easily. Think the consistency of mashed potatoes or pudding. After cooking it will thicken up with the egg and flour.
NOTE: The biggest mistake people make with dressing is drying it out. It’s much easier to cook some water OUT of it than start it out too dry. Reheat leftovers with plenty of water too.