Grits Dressing(Serves 10)

• 3 c. regular grits (uncooked)
• 1 c. all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 2 large eggs
• 4 c. buttermilk
• 2 Tbsp. vegetable oil
• 1 large onion, chopped
• 1 c. chopped celery
• 2 to 4 Tbsp. leaf sage, crumbled
• 1 tsp. baking powder
• 2 large eggs, lightly beaten
• 1 (12 oz.) can evaporated milk
• 2 (14 1/2 oz.) cans ready-to-serve chicken broth

1. Heat a well-greased 10-inch cast-iron skillet in a 325u0b0 oven 5 minutes or until hot.
2. Combine grits, flour, baking powder and baking soda in a large bowl; make a well in center of mixture. Combine eggs, buttermilk and oil; add to dry ingredients, stirring just until moistened.
3. Remove skillet from oven and pour batter into skillet.
4. Bake at 325u0b0 for 1 hour or until firm in center, but not browned.
5. Cool and crumble.
6. Combine crumbled bread, onion and remaining ingredients; pour into a lightly greased 13 x 9 x 2-inch baking dish.
7. Bake at 325u0b0 for 50 minutes or until firm. Yields 10 servings.

regular grits, flour, baking powder, baking soda, eggs, buttermilk, vegetable oil, onion, celery, leaf sage, baking powder, eggs, milk, ready

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347498 (may not work)