Herbed Cornbread Dressing, Part 1 of 2

Title:
Herbed Cornbread Dressing, Part 1 of 2

Yield:
8 Servings

Categories:
Entrees,
Southwest,
Holiday,
Herbs




Ingredients:




---------------------------------CORNBREAD---------------------------------


 1 1/2 c  Cornmeal, yellow


   1/2 c  Flour, all-purpose


     1 ts Salt


     2 tb Baking powder


     1    Egg (lightly beaten)


     3 tb Vegetable oil


     1 c  Milk


          Vegetable oil





--------------------------------TURKEY
BROTH--------------------------------


     1    Turkey neck


          -(skin removed)


          Giblets and gizzard


          -from 1 turkey


          Leaves from 4


          -celery stalks


     1    Celery stalk


     1 sm Onion, quartered


    12 c  Water



----------------------------------DRESSING----------------------------------


    12 oz Bread cubes (herbed)


     1 lg Yellow onion,


          -chopped fine


     3    Celery stalks,


          -chopped fine


     3 c  Rice, cooked (cooled


          -uncovered overnight


          -in a shallow dish)


   1/2 lb Mushrooms, sliced


     2 c  Pecans, roughly chopped


          Butter (or margarine)


          Salt


          Black pepper


          Rubbed sage


          Thyme





 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini