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Paula Deen’s Southern Cornbread Stuffing

Makes 6 to 8 servings
7 slices oven-dried white bread
1 sleeve crackers (Saltine recommended)
8 tbsp. butter
2 c. chopped celery
1 large onion, chopped
7 c. chicken stock
1 tsp. salt
Freshly ground black pepper
1 tsp. sage, optional
1 tbsp. poultry seasoning, optional
5 eggs, beaten
Cornbread (recipe below)

Preheat oven to 350°F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5- 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 beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45-60 minutes.

1 c. self-rising cornmeal
½ c. self-rising flour
¾ c. buttermilk
2 eggs
2 tbsp. vegetable oil

Preheat oven to 350°F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20- 25 minutes. Remove from oven and let cool.

Cooking with 'Friends': Heather Nauert's Turkey Stuffing


2 Jimmy Dean sausage rolls (found in a tube)
1 stick of butter, plus more
1 bunch of celery, chopped
3 yellow onions, chopped
Fresh garlic
2-3 eggs
3 (32 oz.) containers of chicken stock
2 bags of pre-seasoned, cubed Pepperidge Farm stuffing mix
Unsalted giblets, if desired

Preheat oven to 350°F.
Brown sausage in a large pan. Drain and set aside in a large bowl.
Melt butter in the large pan. Add celery, onion and spices.  Sauté until the onion is soft. Celery can be a little crunchy. Add cooked sausage to the mix.
In a separate bowl, beat the eggs into chicken stock.
Combine sausage mixture and chicken stock with bread cubes in a large bowl. You may need to add more chicken stock.
Don't be afraid to over-moisten the bread crumbs. They dry out in the oven.
Stuff the turkey and put the rest in a deep casserole dish. For the turkey, cook as instructed. For the stuffing in the casserole dish, bake for 45 minutes.
Stuffing should be golden brown on top and moist in middle.

Cooking with ‘Friends’: Taya Kyle’s Pumpkin Bread

This pumpkin bread recipe has been passed down from generation to generation in Taya Kyle’s family, starting with her Great-Great Aunt Blanche. As a young girl, her mom would bake the loaves and gift them to friends and neighbors during the holiday season. She carried on the tradition with her husband, Chris Kyle, and it continues today with their two children. 

Makes 2 large loaves or 8 small loaves
1 c. vegetable oil
⅔ c. sour cream
2 c. canned pumpkin (Libby’s brand recommended)
4 eggs
3⅓ c. flour
3 c. sugar
2 tsp. baking soda
2 tsp. salt
1½ tbsp. cinnamon
1 tbsp. nutmeg

Preheat oven to 350°F.
In a large bowl, mix together vegetable oil, sour cream, canned pumpkin, and eggs. In a separate bowl, mix together flour, sugar, baking soda, salt, cinnamon, and nutmeg. Combine flour mixture with pumpkin mixture in large bowl.
Grease loaf pans with butter. Sprinkle a little flour on top of greased pan to make sure loaves come out easily. Pour batter into greased loaf pans. Bake for 1½ hours. Test with a toothpick or knife in center. It will come out clean when the bread is done.
Cool for a few minutes and then turn pan over, removing loaf from pan. Transfer to a cooling rack to cool the rest of the way. To make sure it comes out smoothly, run a butter knife along the edges of the loaf pan before turning it upside down.
Wrap in plastic cling wrap after it has cooled. Then wrap in aluminum foil and store in refrigerator.
Serve warm or cold.
NOTE: If baking in a pure convection oven, preheat to 325°F and bake for 85 minutes.