Friday, December 18, 2009

Southern Cornbread Dressing

Southern Cornbread Dressing
This recipe is good to accompany roasted chicken, beef or venison.
Cook a pan of cornbread ahead of time, at least a day, using your favorite recipe. Refrigerate or freeze until ready to make crumbs. Save left over biscuits and loaf bread to make crumbs. If you do not have any left-over bread, use crackers. When ready to use, use a food processor and make crumbs from breads. Store in air-tight containers and keep separate until ready to combine.
Dressing
4 Cups cornbread crumbs
2 cups crackers or biscuit crumbs
1/2 cup finely chopped onion, sauteed
1 teaspoon salt
1 teaspoon black pepper
4 T. Poultry seasoning
1/2 t. sage, or to taste
1/4 cup parsley
1/2 cup or 1 stick butter or margarine
4 eggs
4 cups broth
(Type of broth is determined by the meat with which you are serving. If you are serving turkey or chicken use chicken broth. If serving with beef roast or venison, use beef broth.)
Melt butter in microwave. Combine crumbs, seasonings, and butter. Mix.
Beat eggs and add to mixture.
Add 3 cups broth. Mix well. Spray 9x13" baking dish and pour dressing into it.
Set overnight in refrigerator, if have time and room. When time to bake, pour remaining cup of broth over the mixture and bake for 30 minutes @ 350 degrees f. Test with a meat thermometer. When temperature reaches 165 degrees and the gage comes out clean, it is done. Remove immediately and cover with heavy foil. (It may take between 45-60 minutes,
depending upon oven. ) If traveling with dressing, wrap foil with towels and secure in the storage area of vehicle. This is good served with giblet gravy.
Serves approximately 10-12 people.
Gravy
1/4 c. oil
1/2 c. flour
2 cups broth
1 c. chopped giblets or meat
1 T. chopped onion
1/4 t. salt
1/4 t. black pepper
Heat oil in skillet. Reduce heat. Whisk in flour and slightly brown, but not burn. Add giblets and onion. Allow to thicken to desired thickness. Serve hot over dressing.

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