The Farmhouse Kitchen: Gratitude is Like Gravy. Put in on Everything.
November 2025
Serves 12 easily
Ingredients
VEGGIES
- 1 large onion, finely diced
- 3-4 ribs celery, finely chopped, leaves and all
- 2 tablespoons butter (or bacon grease)
CORNBREAD BATTER
- 2 cups self-rising cornmeal mix
- 1 egg
- 1/4 cup vegetable oil (or bacon grease)
- 1 1/2 cups buttermilk
CRUMBLE IN
- 6 cathead biscuits or hamburger buns, or other leftover bread
STIR IN
- 1 quart rich turkey broth (or chicken broth)
- 1 tablespoon poultry seasoning (make your own)
- 3 eggs, beaten
POULTRY SEASONING
- 3 tablespoons rubbed sage leaves
- 1 tablespoon rosemary
- 1 tablespoon thyme leaves
- 1 tablespoon parsley
- 1 teaspoon celery seeds
- a pinch of savory and marjoram leaves
Directions
In the same cast iron skillet you intend to make your cornbread, sauté half the onions and half the celery just until wilted and softened. Pour the cornbread batter into the cooked veggies and bake at 425 degrees for 20-25 minutes. Remove bread from skillet into a large mixing bowl.
In the same cast iron skillet you intend to make your cornbread, CRUMBLE IN ingredients (bread) and STIR IN ingredients (broth, poultry seasoning, eggs).
Add the remaining raw onion and raw celery to the mixture. Stir all together well. Adjust seasonings. Pour into a 9×13 baking dish and bake at 350 degrees for 40-45 minutes.
