3 Cup (48 tbs) (I Combined 3 Tablespoons Lemon Juice And 3 Cups Skim Milk As A Substitute For 3 Cups Buttermilk)
Eggs/Null
2 , well-beaten (Null)
Chopped celery/Null
1 Cup (16 tbs) (Null)
Chopped onion/Null
3⁄4 Cup (12 tbs) (Null)
Butter/Null
3 Tablespoon (Null)
Peanut oil/Null
1 Tablespoon (Null)
Herb-seasoned stuffing mix/Null
1 3⁄4 Cup (28 tbs) (Null)
Rubbed sage/Null
1 Tablespoon (Null)
Canned cream of chicken soup/Null
10 3⁄4 Ounce (Null)
Canned chicken broth/Null
14 Ounce (Null)
Nutrition Facts
Serving size
Calories 493 Calories from Fat 150
% Daily Value*
Total Fat 17 g26.4%
Saturated Fat 5.9 g29.6%
Trans Fat 0 g
Cholesterol 90.7 mg30.2%
Sodium 1786.4 mg74.4%
Total Carbohydrates 72 g23.9%
Dietary Fiber 6.4 g25.7%
Sugars 4.7 g
Protein 15 g30.9%
Vitamin A 12%
Vitamin C 4.9%
Calcium 9.3%
Iron 13.6%
*Based on a 2000 Calorie diet
Directions
In a large bowl, combine 3 cups cornmeal mix, ¼ cup flour, 1 tablespoon sugar, 1 teaspoon salt, and ¼ teaspoon baking soda, stirring lightly. Add 3 cups buttermilk (or the substitute given above) and 2 well-beaten eggs, mixing well. Stir in 1 cup chopped celery and ¾ cup chopped onion. Heat 1 tablespoon peanut oil in a sizable cast iron skillet until very hot. (I used a 10 ½-inch skillet, but it was a little small, and I used 2 small greased skillets to hold the remaining batter.) Add batter to hot skillet(s) and bake at 450 degrees (F) anywhere from 20 to 30 minutes until cornbread is lightly browned and firm in the middle. Turn cooked bread out into a very large casserole dish and break apart to let it cool a bit. Crumble into a very large mixing bowl, add 1 ¾ cup herb-seasoned stuffing mix and 1 tablespoon rubbed sage. Mix together and set aside. Place 1 can of cream of chicken soup in a medium saucepan. Gradually stir in1 can chicken broth. Stir continually over medium heat until the soup and broth are well combined. Remove from heat and add an additional can of chicken broth. Pour over bread crumb mixture. Stir well. Check to see if the mixture is wet enough for a ball to hold together. If not, add as much extra chicken broth as needed. Now, use your hands to form balls that are about 2 inches across. (A lot of people like to use an ice cream scoop to form the balls, but I like the hand-formed look.) Place them on a shallow baking pan that has been sprayed with cooking oil spray. You may need two or three pans, because you will probably get about 36 balls from this recipe. At this point, you may cover the pans with aluminum foil and freeze them, to be thawed and baked later. Bake at 375 degrees (F) until golden brown, about 20 minutes. I turned my oven to broil for the last 2 minutes to ensure a nice, golden color. Note: If you would like dressing baked in a large baking casserole, without forming balls, please see Cornbread-Sage Dressing in bettyskitchen. I hope you enjoy these Holiday Dressing Balls or the Cornbread-Sage Dressing on your Thanksgiving or Christmas table! --Betty
Editors Review
In this video, Betty demonstrates how to make Holiday Dressing Balls. These are great on a Thanksgiving or Christmas table. They are traditionally served with a Southern holiday meal of turkey, gravy, and all of the trimmings. However, you can eat it when ever you want. Bon Appetit!
