Monday, November 24, 2008

Old-Fashioned Cornbread Dressing

I realized after I posted questions about cornbread stuffing that people had googled about recipes and got my post (which was only questions).  So now I will post a recipe for cornbread stuffing.  It is called stuffing if it's in the bird and dressing if it's baked separately in a pan.  
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
2 cups buttermilk
2 tablespoons bacon drippings, melted

3 stalks celery, chopped
1 medium onion, chopped
1/2 cup butter or margarine, melted
12 slices day-old bread, crumbled
2 to 2-1/2 cups turkey or chicken broth
1 cup milk
2 large eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

  • Combine first 4 ingredients in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stirring well.
  • Place a well-greased 10-inch cast-iron skillet in a 450 degree oven for 4 minutes or until hot.  Remove skillet from oven; spoon batter into skillet.  Bake at 450 degrees fro 35 minutes or until cornbread is lightly browned.  Cool; crumble cornbread into a large bowl.
  • Saute celery and onion in butter until tender.  Add sauteed vegetables, bread, and remaining 7 ingredients to crumbled cornbread, stirring well.  Spoon dressing into a lightly greased 13 X 9-inch pan.  Bake at 350 degrees for 25 to 30 minutes.  
If you like you can use some of this to stuff the turkey just before roasting.  

The Saints Are Coming