Ingredients
Main
- 3 cups chicken stock
- 1/2 cup, finely chopped celery
- 1/4 cup, chopped onion
- 2 tablespoons ground sage
- 1/4 teaspoon garlic powder
- salt
- black pepper
Section 2
- 3/4 cup flour
- 3/4 cup cornmeal
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup, melted shortening
How To7 Steps
Step 1
Preheat oven to 425. Grease bottom of 13x9 baking dish.
Step 2
In medium bowl, mix together, flour, cornmeal, salt, baking powder, and sugar. Set aside.
Step 3
In small bowl beat egg, then add milk, and melted shortening.Pour milk mixture into flour mixture, and mix together quickly.
Step 4
Bake for 25 minutes, or until golden brown. It is best to allow the cornbread to cool completely. Once it is cool, crumble into a large mixing bowl, the finer the crumbs the better.
Step 5
In medium sauce pan, cook onion and celery for about 5 minutes in a small amount of butter. Add chicken stock, sage, garlic, and salt and pepper to taste. Bring to a boil and simmer until celery and onion are tender.
Step 6
Using a slotted spoon, scoop out the onion and celery into cornbread. Mix well. Slowly add chicken stock to crumbles one scoop at a time. Mixture should stick together.
Step 7
Spoon mixture into greased baking dish, and bake at 350 for about 25 to 30 minutes, or until golden brown. Serve hot.
Chef's Notes
I add the juice from my cooked turkey to the chicken stock, this adds extra flavor. The left over juice, I will use to make gravy.
When adding the stock to the cornbread crumble, if you add too much, it will be soupy, too little and it will be dry. There is a fine line, my sister and I always say there is a certain squishy sound it makes when it\'s just right.
