Thanksgiving
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What is a recipe for dressing to go with Thanksgiving dinner?

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Wiki User
2014-11-26 17:52:54
2014-11-26 17:52:54


Cornbread Dressing – this antique recipe was handed down through generations and has no measurements. It makes a lot of dressing!


Ingredients:

1 large pan of baked cornbread (white cornmeal), cooled and finely crumbled (9 x 13" pan)
Chopped onions, 2 cups or more
Chopped celery, 2 cups or more
Shredded chicken or turkey, 2 cups or more
Salt, to taste
Sage, to taste, use 3 tablespoons or more
Chicken or turkey broth – start with a gallon just to be sure you have enough – you can use what’s left to make gravy later or freeze for later use.


Procedure:

  • In a large pan, mix all ingredients except the broth.
  • Mix in broth until dressing is very moist, but not too runny. Add broth and let it set a few minutes to absorb to see if you want to add more. You may have to experiment with it to get it the way you like it. If you don’t have enough broth, the dressing will be crumbly and dry, so it’s better to have too much than not enough.
  • Pour into a lightly greased 9 × 13-inch pan. (you may need two pans)
  • Bake at 350° F until firm and browned on top. (Don't overcook - your dressing will be too dry)
  • Cool and cut into squares.
  • Serve with turkey and turkey gravy. (Top with a slice of chilled jellied cranberry sauce)
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2014-11-25 21:44:35
2014-11-25 21:44:35

Start with dried bread cubes that you can pick up in the store as dressing mix.

Take the neck, giblets, heart, and liver and boil in a pan until cooked.

Place the bread cubes in a large bowl. Cut up celery, shred carrots, mushrooms (canned or fresh), and onions. Place these with the bread cubes.

Open the seasoning package that came with the bread cubes and sprinkle it on them. Add two eggs to the bread cube mixture. Spoon enough broth from the meat pan to moisten the bread cubes. Mix well and stuff turkey or cook in separate pan.

Southern Way

Boil a large hen (3 or 4 lbs.) in pot of water, until meat is falling off bones. Remove from broth and debone. Cut in bite size pieces. SAVE BROTH.

Boil 6 eggs. Peel, and chop. Chop large stalk of celery and one large white onion.

Make a skillet of cornbread. (8 or 9 inch cast iron skillet) Crumble cornbread in large bowl. Pour broth over cornbread until mixture is soupy. Add chopped eggs, celery and onions. Add salt and pepper and sage to taste. Add chopped chicken to mixture. If mixture looks dry, add more broth. Bake until celery is tender. Serve with Giblet Gravy and Roast Turkey and enjoy.

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