Thomasville Scene December 2018 - January 2019 - Page 81

| recipes | Southern Cornbread Stuffing Cornbread 7 slices oven-dried white bread 1 sleeve saltine crackers 2 c. celery, chopped 1 large onion, chopped 8 Tbsp. butter 7 c. chicken stock 1 tsp. salt freshly ground black pepper 1 tsp. sage (optional) 1 Tbsp. poultry seasoning (optional) 5 eggs, beaten preparation Preheat oven to 350°. In a large bowl, com- bine crumbled cornbread, dried white bread slices and saltines; mix together and set aside. In a large skillet, saute 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. Squash Casserole 2 lbs. squash (sliced) 1/4 c. onion – chopped salt to taste 1 can 10 3/4 oz. cream of chicken soup 1 c. sour cream 1 c. carrots, shredded 1 package (8 oz.) herbed stuffing mix. 1/2 c. butter, melted Cook squash and onions, salt to taste. Drain. Combine soup and sour cream. Add carrots and fold in squash. Mix stuffing mix and butter. Spread 1/2 stuffing mix in a greased 9×13 casserole dish. Add squash mixture and top with remaining stuffing mix. Bake 350° for 25-30 min. Thomasville Scene December 2018 - January 2019 81