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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Instead of making cornbread dressing in a casserole dish, bake the mixture in a loaf pan and cut into slices. Top slices with turkey and cranberry dressing for a Thanksgiving sandwich. Ingredients:
1 cup butter or margarine, divided |
3 cups white cornmeal |
1 cup all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1 teaspoon baking soda |
7 large eggs |
3 cups buttermilk |
3 cups soft breadcrumbs (we tested with 6 slices pepperidge farm white sandwich bread) |
2 medium onions, diced (2 cups) |
1 large bunch celery, diced (3 cups) |
1/2 cup finely chopped fresh sage |
2 (10 1/2-ounce) cans condensed chicken broth, undiluted |
1 tablespoon pepper |
Directions:
1. Place 1/2 cup butter in a 13 x 9 pan; heat in oven at 425° for 4 minutes.
2. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
3. Pour hot butter into batter, stirring until blended. Pour batter into pan.
4. Bake, uncovered, at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
5. Melt remaining 1/2 cup butter in a skillet over medium heat; add onion and celery, and sauté until tender. Stir in sage; sauté 1 minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Fill a lightly greased 9 x 5 loafpan with 8 cups unbaked cornbread dressing. (Prepare Cornbread Dressing Croquettes with remaining dressing.) Press into pan firmly; invert dressing loaf onto a baking sheet, and remove pan.
6. Bake at 375° for 1 1/2 hours (or until internal temperature reaches 160°). Cool overnight. Slice into 1/2 slices. Place on lightly greased baking sheet. Bake at 425° for 30 minutes. Cool completely on baking sheet. Top toasted cornbread slices with turkey and cranberry sauce and your favorite sandwich fixin's.
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