Pamela's Southern Cornbread Dressing (Baking & Pancake Mix)
5/15/2011
1 tbsp extra virgin olive oil
1 medium onion, diced
2 or 3 stalks celery, diced
salt and pepper
1 recipe
Rich Southern Cornbread for Dressing, made from Pamela’s Baking ; Pancake Mix
1 cup homemade poultry or vegetable stock or 2 cups commercial poultry stock reduced by boiling on medium-high heat until only about half remains
2 tbsp fresh sage, chopped, or 2 tsp dry rubbed sage
2 eggs
1 tsp unsalted butter
Yield: 6 to 8 servings.
Preheat oven to 350°. Heat the oil in a sauté pan over medium heat until just fragrant. Add the onions and celery to the oil. Season with salt and pepper. Cook the onion and celery for 2 or 3 minutes until soft and translucent. Crumble Rich Southern Cornbread for Dressing in a large bowl. Add onions, celery and sage and stir to combine. Add reduced stock and incorporate using a potato masher, breaking up some of the cornbread but not over-mixing. Add eggs and stir lightly to moisten well.
Butter a shallow 11-inch oval baking dish and spread dressing mixture evenly in pan. Bake uncovered until golden brown, about 25 to 30 minutes. Serve with gravy.
Variation:
Cornbread Dressing Made with Pamela’s Cornbread. Prepare Southern Cornbread Dressing as above, substituting one recipe of Pamela’s Cornbread for the Rich Southern Cornbread.