2LaneCruzer
Super Star Member
Sharn Jean makes the best dressing I have ever eaten; albeit a recipe handed down from my Grandmother to my Mother and then to her. Here is her recipe, including giblet gravy.
CORNBREAD STUFFING
Ingredients for cornbread
2 cups yellow corn meal
2 cups flour
2 Tbs baking powder
2 and 1/2 cups milk
1 tsp. salt
2 eggs
1/2 cup vegetable oil
Mix ingredients in a mixing bowl; pour into a greased, 9X13" cake pan.
Place into a preheated 400 degree oven and bake for 30 to 35 minutes.
Cool; crumble and allow to dry for a couple of days.
Ingredients for Stuffing
Dry Cornbread (above)
1-14oz package of Seasoned Bread Stuffing Mix (Sharn Jean uses Pepperidge Farm)
2 cups chopped celery
2 cups chopped onion
2 cups chicken broth
2 cups (approximate) turkey broth/drippings
Salt, pepper and sage to taste
Heat onion, celery and chicken broth in a sauce pan until celery is tender.
Mix cornbread and bread stuffing mix in a large bowl; add onion/celery/chicken broth.
Add turkey drippings to effect a wet (but not soupy) mix; add salt, pepper and sage to taste.
Add 3 eggs and mix well
Place in a large pan, 3 or 4 inches deep. Bake at 350 degrees for about 1 hour, until brown around edges and done in the center.
Best served with giblet gravy.
Note: The boss says that the amount of celery, onion and seasoning (I like a lot of sage) is pretty much a personal preference, and you will have to adjust it to your own liking.
GIBLET GRAVY
Ingredients
Giblets from turkey...gizzard, neck, tail, heart (not liver)
2 or 3 eggs; boiled
2 cups chicken broth (approximate)
flour/water thickener
salt and pepper
Cook the giblets in sauce pan in about 2 cups of chicken broth until done (about an hour or so). Remove giblets, drain and allow to cool. Strain the broth.
Boil eggs until done; slice/dice.
Cut up giblets; tease any meat from the neck. Discard the tail
Add turkey drippings and/or chicken broth to make however much gravy you want. Bring to a boil; add the flour/water thickening until it is the right consistency. Add the eggs, giblets and seasoning to taste.
CORNBREAD STUFFING
Ingredients for cornbread
2 cups yellow corn meal
2 cups flour
2 Tbs baking powder
2 and 1/2 cups milk
1 tsp. salt
2 eggs
1/2 cup vegetable oil
Mix ingredients in a mixing bowl; pour into a greased, 9X13" cake pan.
Place into a preheated 400 degree oven and bake for 30 to 35 minutes.
Cool; crumble and allow to dry for a couple of days.
Ingredients for Stuffing
Dry Cornbread (above)
1-14oz package of Seasoned Bread Stuffing Mix (Sharn Jean uses Pepperidge Farm)
2 cups chopped celery
2 cups chopped onion
2 cups chicken broth
2 cups (approximate) turkey broth/drippings
Salt, pepper and sage to taste
Heat onion, celery and chicken broth in a sauce pan until celery is tender.
Mix cornbread and bread stuffing mix in a large bowl; add onion/celery/chicken broth.
Add turkey drippings to effect a wet (but not soupy) mix; add salt, pepper and sage to taste.
Add 3 eggs and mix well
Place in a large pan, 3 or 4 inches deep. Bake at 350 degrees for about 1 hour, until brown around edges and done in the center.
Best served with giblet gravy.
Note: The boss says that the amount of celery, onion and seasoning (I like a lot of sage) is pretty much a personal preference, and you will have to adjust it to your own liking.
GIBLET GRAVY
Ingredients
Giblets from turkey...gizzard, neck, tail, heart (not liver)
2 or 3 eggs; boiled
2 cups chicken broth (approximate)
flour/water thickener
salt and pepper
Cook the giblets in sauce pan in about 2 cups of chicken broth until done (about an hour or so). Remove giblets, drain and allow to cool. Strain the broth.
Boil eggs until done; slice/dice.
Cut up giblets; tease any meat from the neck. Discard the tail
Add turkey drippings and/or chicken broth to make however much gravy you want. Bring to a boil; add the flour/water thickening until it is the right consistency. Add the eggs, giblets and seasoning to taste.
, and that's how I too like my plate smothered in :thumbsup: