Paula Deen Southern Cornbread Stuffing calls for three kinds of bread: homemade cornbread, dried white slices, and saltine crackers, all soaked in chicken stock. It feeds 10 and takes about an hour and 45 minutes. In the South, this is the dish people argue over before the turkey gets carved.
The stock is what makes or breaks this recipe. Paula calls for 7 cups of chicken stock, which sounds like a lot, but the dried bread and crackers soak up every drop. If you hold back, the stuffing bakes dry and crumbles apart. Get the ratio right and the center stays soft while the top turns golden.
Make the cornbread the night before so it crumbles cleanly. Let the bread slices dry out on the counter overnight too. Once everything is mixed, taste the stuffing before adding the eggs, because you cannot adjust the seasoning after they go in.
Paula Deen Southern Cornbread Stuffing
Course: Side DishCuisine: American, SouthernDifficulty: Medium10
servings20
minutes1
hour25
minutes345
kcalA Southern holiday dressing made from scratch cornbread crumbled with dried white bread and saltine crackers, bound with sauteed celery, onion, butter, and seven cups of chicken stock, seasoned with sage and poultry seasoning, then baked until set and golden on top.
Ingredients
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons Butter
2 cups chopped celery
1 large chopped onion
7 cups chicken stock
1 teaspoon salt
to taste Freshly ground black pepper
1 teaspoon optional sage
1 tablespoon optional poultry seasoning
7 beaten, 2 for cornbread 5 for dressing eggs
1 cup self rising cornmeal
1/2 cup self rising flour
3/4 cup buttermilk
2 tablespoons Vegetable oil
Directions
- Preheat the oven: Preheat oven to 350 °F.
- Combine the breads: In a large bowl, combine crumbled cornbread (recipe follows), dried white bread slices and crackers; set aside.
- Sauté and assemble: Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage and poultry seasoning. Add 5 beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
- Cornbread:
- Preheat: Preheat oven to 350 °F.
- Mix and bake: Combine cornmeal, flour, buttermilk, 2 eggs and oil and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
FAQs
Can I use store-bought cornbread instead of making it from scratch?
You can, but the texture will be different. Store-bought cornbread is usually sweeter and softer than the version Paula makes here. If you go that route, let it sit out uncovered overnight so it dries out enough to absorb the stock without turning to mush.
How long does cornbread stuffing keep in the fridge?
It keeps well for 3 to 4 days in a covered container. Reheat it in a 325°F oven with a little extra chicken stock drizzled on top to bring back the moisture. It also freezes well for up to 2 months.
Can I assemble the stuffing the night before and bake it the next day?
You can mix everything except the eggs the night before and refrigerate it. Add the beaten eggs right before baking. If you add the eggs too early, the stuffing can get heavy and dense instead of light and set.
Why did my stuffing come out too wet and soggy?
The most common reason is that the bread was not dried out enough before mixing. The white bread slices and crackers need to be completely dry so they absorb the stock properly. If they are still soft, the stuffing holds too much liquid and will not firm up in the oven.
Why does the recipe use three different kinds of bread?
Each one does something different. The cornbread gives it that Southern flavor and crumbly texture. The white bread adds body and helps the stuffing hold together. The crackers bring a slightly salty, buttery bite that rounds out the flavor.
