re: Cornbread Dressing Recipe

Cornbread Dressing with Giblet Gravy

Cornbread (recipe below)
Turkey gravy (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 Tbs fresh parsley, minced
1/2 sleeve of saltine crackers, crushed
4 large eggs, beaten
2 eggs, boiled and peeled, then diced
1 tsp each, dried thyme, oregano, and basil
salt, black and red pepper to taste, or Tony
Chachere's
turkey giblets

Procedure
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.

Gravy:
Take the meat off the neck and dice it fine with the gizzard and liver. Add the stock , meat, diced boiled eggs , and the cup of dressing mix together and heat to a simmer. Taste for salt and pepper and reseason to your taste.

quote:

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Are you sure the Martha White is the same? That would be grand!

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This is it. I said yellow in my OP but meant white. They bought Ballard 10-12 years ago Its the same thing as the old Ballard white CB mix. I can usually find it at Rouses.

LINK

Alot of info for a pretty simple dish. I make it very simple with a couple of standards.
-Jiffy cornbread mix, I know too sweet, but the seasoning and meat I add offset it and makes the cornbread portion easy.
- 1 roll sage breakfast sausage
- 1/2 lb andouille cut into 1/2 moon slices
- onion, bell pepper, celery, parsley, green onion
- eggs
- poultry seasoning
- chicken/turkey broth

easy peezy and a crowd favorite

I made the Martha White white cornbread last night. Definitely a very familiar taste! This will probably be my new go to. Thanks again.

If you ain't using Corn Kits for your cornbread, you ain't living right.

quote:

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Growing up, I remember hard boiled eggs in cornbread dressing frequently. Those dressings didn't have meat in them. I think the eggs were there for protein and probably to stretch it out. It was pretty common with the grandparents.

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Yeah, I remember my grandparents putting chopped hard boiled egg in dressing.

I don't see why not. If the chicken gets a little dry, you could always place it in the chicken stock you will use in the recipe to rehydrate it. It may do that anyway sitting in the wet dressing mix before baking.
I always throw my chicken into the mixture, I never pour the mixture in and then put my chicken in the middle as the recipe calls for.

quote:

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My FIL used to put hard boiled eggs in his dressing. Bizarre!

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Not at all bizarre. Very common across the south. I ate it this way a lot growing up. I'm sure it was exactly the same reason as boiled egg gumbo was made. The hen was small or there just wasn't enough meat so they added eggs for protein because everyone always had eggs, because they had chickens. Even my Mamie who lived in Ruston right in the middle of town had chickens. Also, they made the cornbread ahead of time and crumbled it to let it dry out a bit. Then it would really absorb a lot of stock.

Bump for my dressing
I only used 4 cups of broth & it took almost double the time to bake, tested temp after an hour & 45 minutes, still kinda jiggly but was over 200 so I took it out
Still a little wet for me but I don’t care for dressing much, everyone else enjoyed it & got seconds so I’m pretty sure they weren’t just being nice

Let the downvotes begin... Until you've tasted this, don't say anything


This makes a large portion, can fill up two of the 9x13 baking dishes so adjust your ingredient portions as necessary.

Ingredients

3 boxes Jiffy cornbread mix
1 sleeve of Keebler Club crackers
2 med. onions
1.5 cups celery
1 dozen eggs
2 tablespoons sage
1 tablespoon salt
8 slices of white bread (you will need to toast it)
2 cartons of chicken broth
4 tablespoons of better than bouillon
1 1/3 cups of vitamin D milk
1 stick of salted butter




Directions

Make the cornbread. Not going to post instructions here, the box has them if you aren't familiar with doing it. NOTE: use 2/3 cup of milk for each box rather then the 1/3 it says to use. Your cornbread mixture should look a little runnier than usual before going into the oven.

Put the dry stuff (toast, club crackers) into a food processor first, followed by the wet (onions celery) and mince.








Your cornbread should almost be done, while it finishes continue the prep by whisking the eggs with the sage, salt and pepper. Be liberal with your salt.

When cornbread is done, pinch off pieces into a big bowl to help with mixing. You are going to mix it all up, so don't worry about this transfer being overly complex. Since canned chicken broth does not have can chicken fat in it, you will need to melt a stick of butter. Add in the egg mixture, onions, celery, club crackers, toast and melted butter.



Heat up the chicken broth and stir in the bouillon. Begin to add the chicken broth.



NOTE: DO NOT ADD ALL THE BROTH AT ONCE, ADD IT SLOWLY AS YOU MIX ALL INGREDIENTS TOGETHER. The final mixture should very very mushy, so mushy that it literally slides out of the bowl into a baking dish.



Once in the pan ready for the oven, you should not have to spend much time forming the shape, so hopefully you've put enough broth into the mixture that you don't have to. Once all is settled in, put a few splashes of the broth on top (see below) and throw into over @ 350 degrees for 1 hour. Enjoy!



Lastly, this reheats very well so you can make a large amount and enjoy it later.

When it comes out, it should have small remnants of the broth on the top...it will absorb very soon. The inside will be very moist as well.