Dressing Recipe
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Category: |
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Ingredients: |
Ingredients: Cornbread:
2 cups corn meal ( If using Cornbread mix or Self Rising, follow recipe on package. You won't need the next 4 ingredients.)
3 teaspoons baking powder
1 cup flour
1 teaspoon salt
1/2 teaspoon soda
2 egg
1 1/2 cups buttermilk
1/3 cup oil
Dressing
1 large bell pepper
1-2 cups finely chopped celery (4 stalks)
3/4 cup onion finely chopped
1/2 bunch green onions with greens finely chopped
1/8-1/4 cup finely chopped fresh parsley (optional)
1 1/2 32oz cartons, or 4-6 cups chicken broth
4 eggs slightly beaten
1 quart ( about 1/2 loaf) fine bread crumbs or 1/2 to 3/4 bag Pepperidge Farms seasoned white bread stuffing mix cubes crushed to a fine meal in blender
1/4 teaspoon sage
1/2 teaspoon black pepper
1 Tablespoon poultry seasoning
2 teaspoons salt ( or to taste)
1/2 cup melted butter (optional)
Shredded or pulled chicken or turkey meat (optional)
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Directions: |
Directions:If making your own broth, put chicken in boiler covered in water. Add salt and bay leaf to the water. Once the broth & meat is done, remove chicken and defat broth. Chicken backs or dark meat pieces make a richer broth. I usually use a whole chicken and save the meat for gumbo or soups if I am making dressing to serve with turkey at holidays.
Cornbread
Heat oil in a large cast iron skillet. Mix dry ingredients in a medium bowl. Add eggs and buttermilk and mix well. Pour most (about 1/4 cup) of the hot oil from the cast iron skillet into the cornbread mixture and stir. The cornbread batter should be thin enough to pour into the hot cast iron skillet. If it's still pretty thick add a little more buttermilk. Pour batter into hot skillet and put in a oven pre-heated to 400º and bake for approximately 20 minutes or until golden brown on top. If you don't own a cast iron skillet you can bake in cake pans or a casserole pan.
Dressing
Prep all the vegetables. Put the cornbread and bread and seasoned stuffing mix in a food processor or blender to make a fine crumb. In a mixing bowl add the vegetables and seasonings to the bread mixture then the eggs, melted butter and broth. Mix well making sure all the bread is soaked. Add broth to make it on the soupy side, unless you prefer really dry dressing. We like our moist but firm. If you want meat in the dressing you can add it now, on top or mix it in. Bake in a well greased casserole pan at 350º for about 30-45 minutes or until the dressing is set and the top or edges are golden brown. |
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