destindreamin said:
Ok..kinda long, but here they are.
1. Aunt Barbara's Big Batch of Dressing Just as she wrote it out..
2 or 3 iron skillets size cornbread-crumbled
(she uses 2 pkgs. cornbread mix per 1 skillet)
2 or 3 slices stale white bread-cubed
2 bunches celery chopped pretty small
2-3 onions chopped pretty small
poultry seasoning
sage
salt
black pepper
broth
saute onion & celery in margarine until soft. add to crumbled cornbread and white bread. Add broth from turkey and enough canned broth to make cornbread mixture on soupy side. All poultry seasoning and not too much sage, salt and pepper to taste. (We like quite a bit of black pepper). Van, Jan and Craig keep tasting until we think seasoning is right. You can always add more, but can't take it out, so start out conservatively.
Put into one or two oblong baking pans & bake at 350 for approximately 1 hour until it starts browning on top. You can divide & put less broth in one part of the mixture and make one pan for those who like their dressing on the drier side.
2. Mom's Cornbread
1 cup flour
1 cup yellow corn meal
1 tsp. salt
2 tsp. baking powder
1/2 tsp. soda
1 tsp. sugar
1 egg
1/4 corn oil
1 1/2 c. buttermilk
Mix dry ingredients. Add egg and buttermilk, then oil. Meanwhile, have 2 tablespoons oil heating in an iron skillet in hot (475 degree) oven. When skillet is HOT, pout batter into skillet and bake about 15-20 min.
3. Cliff's Cornbread Dressing Louisiana style
1 recipe Mom's Cornbread
Giblets from turkey
1/2 lb. ground meat
4 stems celery
1/2 large onion
2 cloves garlic
2 Tbsp. celery leaves, chopped
1 tsp. Tony's seasoning
3/4 tsp. salt
2 tsp. poultry seasoning
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. cayenne pepper
3/4 tsp. black pepper
Boil giblets until tender. Chop. If desired, also cook neck and remove meat. chop. Save broth. Saute onion, celery and garlic lightly. Add ground meat and brown. Drain. Crumble cornbread coursely into a large bowl. Add meat mixture and seasonings..Pour one cup of broth into mixture and mix well. Taste and adjust seasonings. Add more broth and stir until large clumps break up. Consistency should be slightly mushy but with some lumps of cornbread left. There should be enough moisture to hold mixture together. Stuff bird or put in 13x9 pan and bake at 400 degrees for 45 to 60 minutes watching edges to avoid burning..
So there you go..hope these help. I usually make the first version, since I'm not much on meat and certainly not giblets and necks!
