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Grandma Lizzie's Cornbread Dressing

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves8
  • DifficultyEasy
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 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

For the Buttermilk Cornbread

1. Preheat the oven to 180°C. Grease a 9- by 13- by 2-inch baking dish.

2. 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 230°C.

3. In a medium skillet, sauté 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.

4. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.

Buttermilk Cornbread:

1. Preheat the oven to 230°C.

2. 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.

3. 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.

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