Cornbread Dressing:
Cornbread Ingredients:
2 cups cornmeal
1/2 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs beaten
1-2 cups buttermilk
2 tablespoons bacon drippings, melted
1/2 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs beaten
1-2 cups buttermilk
2 tablespoons bacon drippings, melted
Dressing Ingredients:
3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter or margarine, melted
12 slices day old bread, crumbled
2 1/2 cups turkey or chicken broth
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon sage
1/4 teaspoon pepper
1 medium onion, chopped
1/3 cup butter or margarine, melted
12 slices day old bread, crumbled
2 1/2 cups turkey or chicken broth
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon sage
1/4 teaspoon pepper
1/3- 1/2 cup dried cranberries (optional)
To make the cornbread:
Combine cornmeal, flour, baking powder, salt, and baking soda. Mix well. Add eggs, buttermilk, and melted bacon drippings and stir into a batter.
Heat a well-greased 10-inch cast iron skillet in a 450 degree oven for 4 minutes or until hot. Remove skillet from oven and pour batter into skillet. Bake at 450 for 35 minutes or until cornbread is lightly browned.
To make dressing:
Cool cornbread then crumble into a large bowl.
Place celery and onion in a large frying pan with a spoon of cooking oil and cook until tender. Transfer cooked celery and onion, with all remaining ingredients, to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13 x 9 x 2-inch pan or casserole dish.
This looks amazing! :)
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