Moi's Turkey and Dressing |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 16 |
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My mom makes the very best cornbread dressing I've ever had. It makes a huge roaster pan and there is always plenty of leftover for us to take home. She loves to tell the same story every Christmas and Thanksgiving that she had the measurement for the Sage down perfect when spices still came in the little tins, like McCormicks. She used the whole small tin, and it was perfect. Now that most spices comes in bottles she had to experiment some to get it perfect. Just a note do not make the mistake of using Jiffy cornbread it is too sweet, regular yellow cornbread is best. I love old traditional recipes and had my Mom write this down for me to have for a family cookbook. And yes you can tell we are from the South since we make Dressing, not stuffing. Ingredients:
7 (6 ounce) packages yellow cornbread mix, not sweet cornbread |
1 -2 bunch celery, chopped |
2 medium onions, finely chopped |
6 hard-boiled eggs, chopped |
0.5 (1 1/2 ounce) jar rubbed sage |
2 teaspoons salt (or to taste) |
1 tablespoon black pepper |
1/2 cup margarine, melted |
2 (16 ounce) cans chicken broth |
pan dripping, juice from your turkey |
Directions:
1. Cook cornbread according to pkg. directions. I use Martha White, not a sweet cornmix like Jiffy.
2. Chop onion and celery finely, boil in a small amount of water. (you could saute in butter, but my mom does not).I like to saute' my onions.
3. You will need a large roaster pan for this dressing.
4. After cornbread has cooled crumble in pan. Add celery, eggs onion to the cornbread, along with the water.
5. Add sage, salt and pepper to cornbread. We use a lot of sage, so use what you need.
6. All of this can be done the day before and then keep in the refrigerator until the turkey is cooked.
7. Cook your turkey in a cooking bag. (This is where you can be as creative as you want with the turkey, JUST SAVE THE JUICES WHEN IT IS DONE.).
8. Add the turkey broth to the cornbread. Stir well. Add canned chicken broth also, at least 2 or 3 cans will be needed.
9. If the mixture is too dry and does not giggle when you shake it add some hot boiling water.
10. That is very important step my mom always emphasied, the dressing needs to be loose when you shake it. (my mom's words).
11. At this time we taste it to see if we need more sage, pepper or salt, before we cook. .
12. Bake at 350°F for 1 to 1-1/2 hours until it is brown on top. We always have someone sample it to see if done.
13. Now enjoy!
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