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The Cornbread:
2 cups buttermilk (or regular milk)
1 tsp baking soda
2 tsp baking powder
2 tsp salt
2 eggs (slightly beaten)
2 cups plus 2 tbsp. yellow cornmeal
Cornbread Directions:
Preheat the oven to 450°F with a 9 x 13 glass dish in it.
Mix together the buttermilk, baking soda, baking power, salt and eggs. Add the cornmeal. Stir just enough to moisten the dry ingredients.
Remove the heated pan from the oven and pour the batter into it.(Pan should sizzle.) Bake until lightly brown and cornbread starts to pull away from the sides of the pan, about 18 to 20 minutes.
Make the cornbread a day before you intend to make your dressing.Leave it out, uncovered, overnight.
The Dressing:
3/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
1/2 cup butter or margarine
9 cups corn bread cubes*
2-2 1/2 cups chicken broth
1 cup milk (or use more chicken broth or a can of cream
of chicken, celery or mushroom soup)
2 eggs
2 teaspoons poultry seasoning
1 teaspoon salt
1 1/2 teaspoons crushed sage leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper
* Depending on if you are making homemade cornbread, buying the crumbs from the store or using a mix, the amount of cornbread crumbs will vary. If you do not have enough cornbread crumbs to make 9 cups, you can add bread or biscuit crumbs that have been left out overnight to make the needed quantity of crumbs.
In a large skillet, cook the onions and celery in butter until the onion is tender. Stir often.
Stir in about 1/3 of the bread cubes. Turn into a deep, large bowl.
Add the remaining ingredients and toss. This mixture should look soupy but should not float in liquid.
If you are planning to stuff the turkey, do so just before roasting.
If you are planning to bake the dressing seperately, bake at 375 degrees for 45 minutes to one hour, depending on how moist/dry you like your dressing.
Makes 9 cups of dressing (enough for a 12-pound turkey). |
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