Grandma LIzzie's Cornbread Dressing
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- Grandma Lizzie's Cornbread Dressing
- Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
- Prep Time:20 minInactive Prep Time: -- Cook Time:1 hr 10 minLevel:EasyServes:10 servings.
- Butter, for greasing pan
- 1/2 loaf white bread, cut into small cubes and toasted
- 1/2 medium onion, finely chopped
- 2 tablespoons turkey fat or butter, skimmed from pan drippings
- 1/2 Buttermilk Cornbread, recipe follows
- 1/4 pound saltine crackers, or about 1 sleeve crumbled
- 3 hard-boiled large eggs, peeled and chopped
- 4 cups turkey pan juices, chicken broth or low-sodium canned broth
- Salt and pepper
- Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
- Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
- In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.
- Buttermilk Cornbread:
- 4 tablespoons corn oil or bacon drippings
- 3 cups self-rising white cornmeal
- 2 1/2 to 3 cups buttermilk, well shaken
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp. Yield: 8 servings.
This recipe is a personal recipe added by cerubino and has not been tested or endorsed by MyRecipes.
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Grandma LIzzie's Cornbread Dressing Recipe at a Glance
- COURSE: Side Dishes/Vegetables