Herbed cornbread dressing, part 1 of 2
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Herbed cornbread dressing, part 1 of 2
  Cornbread    Entrees    Southwest    Holiday    Herbs    Dressings  
Last updated 6/12/2012 1:01:52 AM. Recipe ID 25236. Report a problem with this recipe.
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      Title: Herbed cornbread dressing, part 1 of 2
 Categories: Entrees, Southwest, Holiday, Herbs, Usenet
      Yield: 8 Servings
 
MMMMM-------------------------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

MMMMM------------------------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

MMMMM--------------------------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
  
  : 




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Recipe ID 25236 (Apr 03, 2005)

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