2 cups cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
2 cups buttermilk
2 tablespoons bacon drippings, melted
3 stalks celery, chopped
1 medium onion, chopped
1/2 cup butter, melted
12 slices day-old bread, crumbled
2 to 2 1/2 cups turkey or chicken broth
1 cup milk
2 large eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
• Combine first 4 ingredients in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stirring well
•Place a well-greased 10-inch cast-iron skillet in a 450 degree oven for 4 minutes or until hot Remove skillet from oven; spoon batter into skillet. Bake at 450 degrees for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into large bowl.
• Sauté celery and onion in butter until tender. Add sautéed vegetables, bread, and remaining 7 ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13- x 9-inch pan. Bake at 350 degrees for 25 to 30 minutes.
