Cornbread Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 batch cornbread
1/2 loaf bread, crusts removed, diced and dried
1 1/2 c onions, chopped
1 1/2 c celery, chopped
1/4 lb margarine (1 stick)
12 strips bacon, cooked crisp
2 tsp sage
2 tsp poultry seasoning
4 eggs at room temperature
chicken bouillon or giblet water for moisture
1 tbsp salt
2 tsp pepper
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Directions: |
Directions:Preheat oven to 325º Fahrenheit.
Combine cornbread, bread, onion, celery, crumbled bacon, sage, poultry seasoning, salt and pepper in a large roasting pan. Melt the margarine and allow it to cool. Beat the eggs and combine with the margarine. Pour egg/margarine mixture over the cornbread mixture and use hands to combine and incorporate. Do not pack down: try to keep it loose. Add bouillon or giblet water as necessary to ensure moistness, but don't make it gloppy.
May be cooked inside the turkey if stuffed immediately prior to cooking, again, do not pack. Leave it room to breathe and cook. Place the remainder in a 9 x 12 dish, loosely and bake for 30-45 minutes until heated through, brown and crispy on top |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:2-2 1/2 hours |
Personal
Notes: |
Personal
Notes: I embellished the instructions, but none of the ingredients. Mother actually wrote this down for me in my personal cookbook. Her instructions for giblet water: (Heart, gizzard, liver and neck) Place these in a saucepan and add 2 teaspoons of salt, bring to a boil. Simmer for 2 hours (You have covered the H, G, L & N with water)...I hope.
Two hours seems an inordinate amount of time for this and it makes the pan really hard to clean. The proteins form a scummy film on the inside of the saucepan that takes forever to clean. Unless you're making giblet gravy, I'd toss them and use chicken stock to moisten the dressing.
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