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Prep Time: 50 Minutes Cook Time: 45 Minutes |
Ready In: 95 Minutes Servings: 12 |
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When folks think of Thanksgiving their thoughts often turn to turkey and dressing. This is my version of dressing and my whole family love it.Kim Kreider, Mount Joy, Pennsylvania Ingredients:
4 cups water |
turkey giblets |
corn bread: |
1-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup yellow cornmeal |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
1 cup milk |
1/4 cup vegetable oil |
dressing: |
2 celery ribs, finely chopped |
1 large onion, finely chopped |
1 cup chopped pecans |
1 cup butter, cubed |
6 cups cubed soft bread (1/2-inch cubes) |
2 eggs, beaten |
1-1/2 teaspoons poultry seasoning |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours.
2. Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan.
3. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut corn bread into 1/2-in. cubes; set aside.
4. Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the corn bread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use.
5. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned. Yield: 12 servings.
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