Thanks a million, I am about to starve for turkey and dressing now. Mike -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Penny Reeder Sent: Monday, October 11, 2010 5:40 PM To: [email protected] Subject: Re: [CnD] NEEDED SCRATCH CORNBREAD RECIPE
Mike, Here's how I make the turkey dressing. It's the way my Aunt Ann made it, and I can still remember, the first time I ate her turkey and dressing, I thought it was just about the best thing I had ever eatten! Over the years, we have tweaked it. For instance, I usually cook the turkey giblets, along with an onion and a couple of stalks of celery, and some fresh parsley, sage, rosemary and thyme, and a large pinch of salt and freshly ground black pepper the day before I'm making the dressing, and I use that broth, with the giblets and onion and celery chopped up in it, as the broth for the dressing. What I don't add to the dressing, I use for the gravy later on. Crumble your cornbread into fairly large crumbs and set aside, uncovered, so it will dry out slightly, until you're ready to make the dressing. If possible, do this the night before you're cooking the bird, so the cornbread can dry out enough to keep the dressing from becoming soggy. On the morning you're making the dressing, cook 1 pound country sausage -- I use the kind that comes in a roll, without casing -- until cooked through. (I do this by slicing the sausage into patties and placing them with several TBSP. of water into a cast-iron skillet. I plop on the lid and cook over high heat for 5 minutes; then, I uncover the skillet, turn the sausages over and cook until they are cooked through. In a very large bowl, I add the cooked and crumbled sausages to the cornbread crumbs. I also add at least a TSP. of salt, lots of freshly ground black pepper, and crumbled rosemary and sage to taste (There is usually sage in the sausage, so you don't need to add any if you don't want to, and I add both herbs to that giblet stock when I make it, so I usually don't add extra herbs to the dressing at this point.) Meanwhile, wash out your skillet, or use another, and melt a stick of butter. Add 3 big chopped onions and 3 stalks chopped celery and cook until vegetables are softened and your kitchen smells great! Add the cooked onion and celery mixture to the cornbread and sausage mixture. Toss with a fork, or your hands. Beat an egg and add that too. Now, add broth until the dressing is thoroughly moistened; you want it to feel wet but not soggy! It will take at least 2 cups of broth, and if you don't have giblet broth, you can add chicken broth from a carton or a can instead; it will still be delicious! Place in a buttered shallow dish (like a 13x9-inch Pyrex baking dish); pack it in loosely, it expands as it cooks. If you think it needs a little more moisture, ladle on some more broth, or you can wait to do this until after your turkey has roasted and then use some of the drippings to moisten the dressing. Cover the baking dish tightly with foil and bake at 350 degrees for 30 minutes; uncover and continue baking for 15 minutes longer, until top feels browned and slightly crusty. I hope all of this makes sense and that you will enjoy your turkey and dressing! It's not even Halloween, but now I am really, really hungry for Thanksgiving Dinner! Penny At 03:14 PM 10/11/2010, you wrote: >Thanks so very much and I will give this a try. If you have a recipe for >dressing I would enjoy trying it as well. Thanks again, Mike > >-----Original Message----- >From: [email protected] >[mailto:[email protected]] On Behalf Of Penny Reeder >Sent: Monday, October 11, 2010 3:12 PM >To: [email protected] >Subject: Re: [CnD] NEEDED SCRATCH CORNBREAD RECIPE > >Hi Mike, > >This is the recipe I usually make when I make cornbread. It came >from the Vegetarian Epicure, which was a cookbook I loved during the 1980s. > >Combine these dry ingredients: > >1-1/4 cups flour; >3/4 cup yellow cornmeal; >4 TBSP. sugar; >1 tsp. salt; and >5 tsp. baking powder. > >Set aside, and combine these wet ingredients: > >2TBSP. melted butter; >1 cup milk; and 2 eggs. > >Combine the two mixtures by making a well in the center of the dry >ingredients and pouring in the wet ingredients, then using a fork to >combine well (a few lumps are okay). > >Pour into a lavishly buttered 10-inch cast iron skillet, or a 10-inch >baking pan, and bake at 425 degrees for20-to-25 minutes. Serve hot >with sweet butter and honey! Enjoy! >Penny > > >At 02:33 PM 10/11/2010, you wrote: > >I need a recipe for scratch cornbread. I want to learn how to make >southern > >dressing and I must first learn how to make cornbread. Thanks so much. > >Mike > > > >_______________________________________________ > >Cookinginthedark mailing list > >[email protected] > >http://acbradio.org/mailman/listinfo/cookinginthedark > > >_______________________________________________ >Cookinginthedark mailing list >[email protected] >http://acbradio.org/mailman/listinfo/cookinginthedark > >_______________________________________________ >Cookinginthedark mailing list >[email protected] >http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
