Try going into foodnetwork.com and search under Paula Dean. I know that she has some cornbread dressing.I want a recipe for cornbread dressing, not mushy bread stuffing, a moist southern grandmas kinda recipe.?
I have a foolproof recipe you will love . Its been in my family for years.
Ingerideants :
White Corn Bread Mix
1 Cup Chopped Celery
1 Medium Onion
3tsp sage
3tsp salt
2tsp pepper (or salt pepper sage to taste)
2 small eggs or 1 large egg
4tbs olive oil
1cup to 1/12 cup turkey drippings (if u arent making the turkey chicken stock will work)
Bake the White Corn Bread as directed on package set aside.
Boil Your Turkey Drippings or Broth jst to a boil then remove from heat.
In a pan sautee Celery Onion Sage Salt and Pepper In olive oil until jst browned immeditaly take off the heat.
IN a bowl Crumble the corn meal up with your hands add the entire contents of the pan oil celery onion to the cornbread
Break in your eggs . Using your hands I find works best work it all intogether until thouroughly mixed
Add in your Drippings or Chick stock slowly . Using half a cup gradually moving up to the full cup or 1 1/2 . The Trick is getting the dressing to a point where its still Firm not loose But enough liquid to where its moist. You may not use all of your liquid . Then Press It into your baking pan and bake at 400 for 30 to 40 mins. It will be nice and golden brown around the edges. ENjoy
Cornbread Dressing: (recipe for cornbread at bottom)
One 13 x 9 pan cornbread baked and cooled.
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
I can tell you what my grandmother used and I just make it the way I remember. I am not sure of measurements, I just use about what I think will do.
Make your corn bread the. Let it cool and crumble until it is back to looking almost like corn meal in a large bowl the night before you plan to cook it. Cut up green onion, use the green and white part of them use as much as you desire. Cut up celery also as much as you desire. And an onion diced, again as much as you want to put in. add some salt, pepper, sage(use your nose to judge this, you don't want to use too much), poultry seasoning(optional). Cover your bowl with foil and put it in the fridge or freezer over night. This will get the flavor sealed in. Take it out the next morning add a few boiled eggs grated(optional). Now you mix in some chicken broth, cream of chicken soup, about 1/2 cup of butter and a few raw eggs until it is back to the consistency of batter. Put it in your big pan to cook and watch it. I am sorry I can't give you exact measurements, my grandmother never measured anything. She was a dabber and so I am. I watched her make this from the time I was too small to stand and watch so I had to sit on the counter to ';help';. Just trust what you know about seasonings and using too much or too little and you should do just fine.
No comments:
Post a Comment