…my true blog gave to me a buttery Southern stuffing recipe!!
Stuffing, my friends, does not come out of a bag. I am so sorry if I offend you when I say that. But that fact was driven into me at a young age. I had never even tried the bagged stuff until I moved to New York. Now that I know how to make the traditional Kirkwood/Gilliland recipe (our friends that are proud of their southern cooking!!)…I hope to never have to eat it again, or make my family do so either.
Because this stuffing. Is. So. Good.
I mean, it is most of my favorite things. Butter. Biscuits. Cornbread. Butter. Did I mention there is a lot of butter in this recipe?! 😀 You can’t get any better than this. Soft, but crispy…herby and a little hint of sweet. Perfection. I’m drooling. So let’s get to it!!
Note: There are a few different steps, but do not be afraid. None of them are complicated, and while you wait for one thing to bake is the perfect opportunity to be working on your other dishes!!
Here’s what you need:
- 1/4 C Shortening or Oil
- 2 C All Purpose Flour
- 3 tsp Baking Powder
- 1 tsp Salt
- 3/4 C Buttermilk
- 1 C Yellow Corn Meal
- 1 C Flour
- 1/4 C Sugar
- 1 Tbsp Baking Powder
- 1 tsp Salt
- 1/3 C Oil
- 1 Egg
- 1 C Buttermilk
- 3 Sticks Butter
- 8 Stalks Celery, Diced
- 2 Medium Onions, Diced
- Poultry Seasoning
And here’s how you do it:
- Preheat oven to 450*.
- Start your biscuits. Cut shortening or oil into flour, baking powder, and salt.
- Stir in just enough milk so dough balls up and leaves the side of the bowl. It should not be too sticky…but also not too crumbly!
- Turn the dough onto an ungreased cookie sheet. Pat down into a 6 inch square with floured hands. Cut into 2-inch squares.
- Brush with melted butter. Bake until golden brown, 15-20 minutes.
- Now for the cornbread!! When your biscuits are done, turn the oven down to 400*.
- Combine dry ingredients in a bowl. Combine wet ingredients in a separate bowl.
- Stir wet ingredients into dry mixture until just blended.
- Heat a cast iron skillet on the stove top with a small amount of oil in the bottom. Pour batter into pan and transfer to hot oven. Bake for about 25 minutes, or until done and starting to brown.
- When breads have cooled to a manageable temperature, crumble them both into a large bowl.
- Using same cast iron skillet, melt 3 sticks of butter over medium heat.
- Add onions and celery and cook until tender. Dump buttery veggie mixture over breads and stir till coated. Add sage and poultry to taste (original says “to smell”) about 2 tsp. Season with salt and pepper, stir, taste, adjust.
- Stuff in turkey, or bake for 20 minutes! I actually love it even more not stuffed, because the breads get moist and buttery but still hold together!! Up to you!! Let me know what you think!!!
Starting the butter milk biscuits! Cut shortening or oil into flour, baking powder, and salt.
Stir in just enough milk so dough balls up and leaves the side of the bowl. It should not be too sticky…but also not too crumbly! Turn the dough onto an ungreased cookie sheet.
Pat into a 6 inch square with floured hands. Brush with melted butter. Cut into 2 inch squares (yes, I forgot that step…doesn’t really matter if you are just using it for stuffing, but kind of important if you want actual biscuits!)
Bake until golden brown, 15-20 minutes.
Start your cornbread (after you turn the oven to 400*). Combine dry ingredients in a bowl…
And wet ingredients in a different bowl…
Add wet ingredients to the dry ones and stir till JUST combined.
Heat a small amount of oil in the bottom of a cast iron skillet. Pour in batter then transfer to hot oven and bake until done and golden brown, about 25 minutes.
Melt three sticks of butter in same cast iron skillet your cornbread was in…
Dump in your veggies and cook, stirring until tender…
Then pour on top of your breads…season with salt, pepper, thyme, and poultry seasoning. Stir to combine!
Now you are ready to either stuff your turkey, or simply bake this mixture for 20 minutes and devour just how it is. BEST STUFFING EVER!!! Let me know how you like it!!