Recipe

Julie's Cornbread Dressing Or Stuffing Recipe

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Ingredients

1/3 c shortening .
BROTH METHOD ONE .
1 c milk .
2 tbsps sugar .
6 eggs .
1 garlic clove, minced .
1 tbsp baking powder .
6 stalks celery .
1 onion .
1 onion .
turkey giblets, & neck .
3/4 c cornmeal .
CORNBREAD .
3/4 tsp salt .
1 c cream .
DRESSING .
1 tsp salt .
1/2 tsp pepper .
2 tsps sage .
1 (16 oz) bag cheap white bread .
1 egg, beaten .
salt & pepper .
3 stalks celery .
3 carrots .
4-5 c water .
2 sprigs rosemary .
BROTH METHOD TWO .
4 sprigs thyme .
1 1/8 c flour .
3-4 turkey thighs or turkey legs or turkey wings .
3-4 c turkey broth or chicken broth

Directions

Step #1 TIPS.
Step #2 I recommend buying a large disposable foil wrap pan to make clean-up easy.
Step #3 I use the extra large lasagna pan size.
Step #4 You will also need a huge bowl for combining ingredients & soaking.
Step #5 BROTH TIPS.
Step #6 If serving with pork or chicken, substitute chicken broth for the turkey broth.
Step #7 The broth should be made up in advance.
Step #8 I find quart jars a convenient way of storing the broth in the fridge.
Step #9 I have three different methods for preparing the turkey broth.
Step #10 The giblet method is the easiest, but the other methods produce much more flavor & you will wind up with lots more broth.
Step #11 That way you don't have to be stingy with the gravy.
Step #12 BROTH - METHOD ONE: Boil the neck & giblets in 4-5 c water with a pinch of salt & pepper for about 2 hrs.
Step #13 I like to use about 4 c of the giblet broth for the gravy & 1 c for the dressing.
Step #14 BROTH - METHOD TWO (optional): Preheat oven to 350 degrees.
Step #15 You will need a large heavy oven-proof skillet.
Step #16 Place the thighs, legs or wings over a bed of onions, carrots, celery & sprigs of fresh rosemary & thyme with about 1/2 inch of water in skillet.
Step #17 (Use half of the vegetables & all the herbs in this step).
Step #18 Roast at 350 degrees for 75 mins if using legs or thighs, 45 mins if using wings.
Step #19 Check the water level a few times.
Step #20 Do not let the water evaporate while roasting.
Step #21 (Add more if needed).
Step #22 Remove pan from oven & place on stove on medium high.
Step #23 Add remaining vegetables, sliced very small, & minced garlic.
Step #24 Add 4 - 6 c of water, until pan is fairly full but not in danger of overboiling.
Step #25 Bring to a gentle boil then simmer for about an hr.
Step #26 Strain broth & discard vegetables & herbs.
Step #27 Refrigerate broth until needed.
Step #28 LEFTOVER BROTH: The easiest method for the broth is to freeze the leftover broth from the last turkey you cooked.
Step #29 If you roast the turkey over a platform of onions, carrots, celery & fresh sprigs or rosemary & thyme covered by about an inch of water, you will produce a very flavorful turkey & broth.
Step #30 (See my roast turkey recipe.
Step #31 ).
Step #32 (I don't use the broth from the current turkey I am roasting because the broth is needed when the turkey is only about half done.
Step #33 ).
Step #34 DAY BEFORE.
Step #35 Make cornbread, slightly overcooking.
Step #36 (See my recipe if you don't already have one).
Step #37 Pinch up bread into 1/2" pieces.
Step #38 Toast in oven until crunchy but not browned or overly hard.
Step #39 I toast on large cookie sheets at 200 degrees for about an hr.
Step #40 Store them in the bowl you will be using to soak the dressing.
Step #41 Dice celery & onion & keep put in the fridged.
Step #42 Discard the giblets.
Step #43 If desired, you may cut up the neck meat & put in the fridge to use in the dressing.
Step #44 Prepare chicken broth, unless you are using store-bought.
Step #45 (Since I use boullion cubes, I prepare the stock the day before & keep put in the fridged.
Step #46 That way I don't cook the eggs by adding hot broth to the dressing.
Step #47 ).
Step #48 CORNBREAD.
Step #49 Mix dry ingredients.
Step #50 Cut in shortening.
Step #51 Stir milk & egg into mixture just enough so that the ingredients are barely incorporated.
Step #52 Don't overmix.
Step #53 Pour into greased 9x9 or 8x8 pyrex pan & bake this at 375 degrees for 20 mins.
Step #54 2 1/2 HOURS BEFORE SERVING.
Step #55 Crumble cornbread by hand into the bowl with the bread.
Step #56 Add the eggs, sage, salt & pepper.
Step #57 Add the cut-up neck meat, if desired.
Step #58 Add 2 c of turkey broth.
Step #59 Add the cream.
Step #60 Add extra chicken broth, until you reach the right consistency.
Step #61 Be careful not to add too much as the dressing will not set.
Step #62 (You want enough liquid so that the bread will soak it up & still be just slightly soupy.
Step #63 ).
Step #64 Preheat oven to 350 degrees.
Step #65 (If using the same oven as the turkey, plan to cook longer to accomodate the lower oven temperature.
Step #66 ).
Step #67 If not using a disposable pan, spray pan with Pam AND line it with heavy duty aluminum foil wrap or regular aluminum foil wrap, doubled.
Step #68 Spray the foil wrap as well.
Step #69 1 1/4 HOUR BEFORE SERVING.
Step #70 Place dressing in the oven.
Step #71 Check on it starting at 45 mins.
Step #72 Depending on the size of your pan (the depth of the dressing), it will take anywhere from 45 mins up to 1 1/4 hr to get done.
Enjoy the Julie's Cornbread Dressing or Stuffing recipe

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