As a Southern woman I cannot imagine a family gathering or Sunday dinner without a huge pan of cornbread stuffing. This delicious stuffing is a tradition in my family. This recipe is perfect for stuffing chicken, turkey or pork. The stuffing can also be prepared in a large baking pan if you would prefer. Add this to my Recipe Box.
Instructions
Creating Stuffing
1. Preheat the oven to 350 degrees and grease an 8 inch shallow baking dish with cooking spray.
2. Combine ½ cup self rising flour, 1 cup corn meal, ¾ cup buttermilk , 2 eggs and 2 tbsp. vegetable oil in a medium sized bowl and mix well.
3. Pour the mixture into the greased 8 inch pan and bake for approximately 20 to 25 minutes. Remove from the oven and allow the cornbread to cool completely.
4. Place the pecans in a medium-sized frying pan and toast over medium-high heat for 2 minutes or until the pecans are slightly brown. Allow the pecans to cool then roughly chop them and set aside until needed.
5. Crumble the cornbread and crackers into a large mixing bowl. Add the cubed French bread and set aside.
6. Put the stick of butter to a medium-size frying pan and heat over medium heat until melted. Add the chopped celery and onion to the melted butter and sauté until transparent.
7. Pour the sautéed vegetables into the bowl with the bread mixture. Add the 7 cups of chicken broth and combine. Add the salt pepper, sage, poultry seasoning, currants, parsley, chopped pecans, and beaten eggs to the bread and broth mixture and mix well.
8. Pour the mixture into a 9 by 13 inch non-stick pan and bake for 45 minutes to an hour or until a toothpick inserted into the center comes out clean.
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