Cornbread dressing

In BR you can go to bellue's. Their's is pretty good. It is off of Jefferson next to Churchill's.

From the Recipe Thread


Cornbread Dressing with Giblet Gravy

Ingredients: Cornbread(recipe below)
Turkey stock(recipe below)
1 medium/large onion, diced
2 stalks celery, diced
1/2 bell pepper, diced
2 cloves garlic, minced(or use 1/4 t garlic powder)
2 green onions, diced
4 T. fresh parsley, minced
1/2 sleeve of saltine crackers, crushed
4 large eggs, beaten
2 eggs, boiled and peeled, then diced
1 t each, dried thyme, oregano, and basil
salt, black and red pepper to taste, or Tony Chachere's
turkey giblets

Method: Cornbread: I usually make it a day ahead. Mix 3 cups self rising corn meal, 3 eggs, 3 T sugar, 9 T oil together in mixing bowl .Add milk or buttermilk until the batter pours off a spoon easily. Pour into a greased, pre heated iron skillet and bake at 425 for about 20 minutes, until the top is slightly golden. Pour out onto a plate and cool. Once cooled, crumble it well with your fingers.

Dressing: Put the giblets (neck, gizzard, and liver) in a boiler with 2 T of oil. Brown them well. Then cover with several (4 maybe) quarts of water, bring to a boil and then reduce to a simmer for at least an hour or more. I will use this time to boil the 2 eggs a need later for the gravy. Boil and cool them, then peel them and dice. Set aside. Take the diced vegetables and sauté them in a few T of oil (2 or 3) until the onions are clear. Pour this into the cornbread crumbs. Add the crushed crackers, thyme, basil, oregano, green onions and parsley. Add stock until the mixture is just a little more loose than cornbread batter. Save 3 cups of stock for the gravy. Now, season to taste with salt and pepper, black and red. You can cheat by using Tony Chachere's, and I usually do...when it taste salty enough to you, it should be right. Then, add the 4 beaten eggs and mix well. At this time, reserve 1 cup of the mixture to use in your gravy. Pour the rest in a baking dish and pop in a preheated 400 degree oven. Bake 45 minutes, more or less, until it's golden brown on top and set well. Try not to overcook and dry it out. Cover with foil when it's done if you aren't ready to serve.

Gravy: Take the meat off the neck and dice it fine with the gizzard and liver. Add the stock, meat, diced eggs and reheat. Taste and season with salt, black and red pepper as needed.

Don't be a pussy, just make some.


Go to the store, by Aunt Jemima yellow cornmeal and whatever it requires for the "cornbread" recipe on the back. Probably just flour, baking soda, eggs, milk and oil.

Also, buy some Pepperidge farm sage stuffing dry mix. My mother starting adding this years ago and it is amazing.

Also buy some Celery and onion, and about 8 cans of chicken broth.

Make the cornbread

Chop the onion and celery into small pieces and sautee with butter.

Hard boil a couple of eggs. Chop them up.

Okay, now break up the cornbread into small bits. Mix it with the stuffing mix in a big mixing bowl

Add th ecelery and onions, plus the hard boiled eggs. Also, crack open a couple of eggs and mix them in.

Start adding chicken broth one can at a time until the mix is fairly runny.

Taste the mix. It might need salt, pepper and some sage. But be gentle.

Pour it into a casserole dish, cover with foil, cook on 350. Takes about an hour to an hour and a half.

Mix it up the night before and cook it that morning. If it gets cold, reheating is easy in the oven.

zeeland market on perkins. very good

It is truly one of the easiest things to make. You can follow the recipe on the back of Pep Farms cornbread if you want. I add sausage to it.