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Cornbread Dressing
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Source: cooks.com
| 1/4 cup | butter, (melted) |
| 1 1/2 cup | yellow corn meal |
| 1 cup | flour |
| 1 tsp | baking powder |
| 1 tsp | salt |
| 1/4 tsp | baking soda |
| 1 1/4 cup | milk, (buttermilk or sweet) |
| 2 | raw eggs |
| Mix dry ingredients, then in separate bowl mix wet. Combine wet mixture to the dry mixture gently - don't beat too much. Pour into 9" Iron skillet and bake at 450 degrees 25 minutes - (pie tin will be fine) watch make sure it is done i.e. toothpick in middle comes out clean and top is nice and brown. Keep this until cold - then crumble with hands for dressing. DRESSING: 1 pan cornbread crumbled (4 cups) | |
| 2 - 3 cups | herb dressing |
| 1 small package (6 slices) | toast, cubed (1 cup) |
| 1 teaspoon | salt |
| 1 teaspoon | pepper |
| 1/4 teaspoon | nutmeg |
| 2 cups | celery, chopped |
| 1 1/2 cups | onion, chopped |
| 2 tablespoons | parsley, chopped |
| 1/2 lb | Bold Jimmy Dean sausage, cooked |
Mix all of the above with hands.
Mix well. Melt 1 block butter in 2 cups of turkey broth. Pour into dry mixture - if you need more liquid add 1/4 cup at a time until consistency is like very thick pudding. Sprinkle top with paprika.
To Bake Dressing:
Preheat oven to 350-400°F for 30 minutes to 1 hour (depending on size of pans you use - smaller pans less baking time large pan a little more time). To check for doneness insert a fork in several places to see if firm but not dry (add more broth if too dry - sprinkle a little at time over dressing).
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