Herbed cornbread dressing, part 1 of 2

8 servings

Ingredients

Quantity Ingredient
1½ cup Cornmeal, yellow
½ cup Flour, all-purpose
1 teaspoon Salt
2 tablespoons Baking powder
1 Egg (lightly beaten)
3 tablespoons Vegetable oil
1 cup Milk
Vegetable oil
1 Turkey neck (skin removed)
Giblets and gizzard from 1 turkey
Leaves from 4 celery stalks
1 Celery stalk
1 small Onion, quartered
12 cups Water
12 ounces Bread cubes (herbed)
1 large Yellow onion, chopped fine
3 Celery stalks, chopped fine
3 cups Rice, cooked (cooled uncovered overnight in a shallow dish)
½ pounds Mushrooms, sliced
2 cups Pecans, roughly chopped
Butter (or margarine)
Salt
Black pepper
Rubbed sage
Thyme

Directions

CORNBREAD

TURKEY BROTH

DRESSING

MAKE CORNBREAD: The night before, make the cornbread. Preheat oven to 425 degrees F.

Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch square baking pan, with vegetable oil. Put pan in oven while it is preheating and you are mixing the cornbread batter.

In a mixing bowl, blend together the cornmeal, flour, salt and baking powder. Stir in the egg and about 3 T vegetable oil. Add milk and mix thoroughly by hand. The consistency should be a thick, but not "doughy," liquid. It may be necessary to add a little more milk.

Pour into preheated pan and bake for 30 minutes or until slightly brown on top.

Let cool in pan for 30 minutes. Remove from pan and break up into very large chunks in a large mixing bowl. Let stand overnight, uncovered. This will ensure that it is dry and stale.

MAKE TURKEY BROTH: The night before, make the turkey broth. Bring about 12 C of water to a boil in a large pot. Thoroughly rinse turkey neck, giblets and gizzard. Add turkey parts, onion, celery leaves and celery stalk to water, cover and reduce heat to a low simmer. Simmer on very low heat for 2 hours. Strain the broth, cover, cool quickly and refrigerate.

: Continued in Part 2

: Copyright (C) 1986 USENET Community Trust

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