Ms. Kim
11-07-2005, 04:10 PM
Here is my grandmother's Cornbread dressing recipe - I have taken this to many a potluck and everyone always asks for the recipe...... (my sister and I have done little variations here and there, yummmmmmm)
4 turkey wings (raw)
2 9x13' pans of cornbread (we use Aunt Jemima corn meal mix - just add egg and milk and you got batter!)
4 slices of white bread (you will toast this later)
2 tablespoons & 1 teaspoon of Rubbed Sage
1 large onion and one small onion
1 entire stalk of celery
3 eggs
salt & pepper (you need enough to season your turkey wings)
1 teaspoon of sugar
1 can of chicken stock
You need to start this recipe early in the day or even the night before. The night before is best. You need a pot big enough to fit your turkey wings in covered with water. I use a large stock pot or sometimes two large pots (that came with my cookware set). Wash wings and set aside. Cut your celery and onion into a medium dice. You will season your wings - nearly over season them because they will be brought to a boil. This stock is what makes the dressing taste fabulous. Put the wings, celery & onion in the pot, cover with water (make sure they are completely covered) and bring to a boil. Once it starts to boil, reduce the heat to a LOW simmer and let the turkey cook slowly. I usually let mine go on the lowest heat overnight. You want your turkey to basically fall off the bone - the veggie will be nearly mush, but that is what you want. Make your cornbread according to the package directions - remember you want alot of bread here, but you only want the top and middle - discard the bottom crust. The bread has to be crumpled - I usually do this by hand, but a couple of forks work well too. This can be done the night before as well. Once your turkey has fallen off the bone, taste your stock. It should taste like really good soup - if it doesnt, add a bit of your chicken broth to it, some poultry seasoning, and a chicken boullion cube and simmer again. Once the stock is where you want it, remove the turkey, but leave the veggies. You want to toast your white bread now - both sides. Once its toasted (you want a nice brown - no black!) tear it into bite sized pieces and mix in with your conbread. You need a BIG bowl to mix in. Slowly add your broth to your bread... you can always add some but you cant take away. Mix with a big spoon. Add your sugar. Add your sage... you want enough for your dressing to smell like a bit of sage... not like you dumped 8 tablespoons in there. Add one egg at a time. You are looking for a chunky-type batter. Check at 2 eggs if batter is wet enough - think right before cake batter comes together. You want wetter batter because once it bakes, you want it to be moist.
I have no idea how much this makes - I can usually fill up two pans - but I have no idea what size.. lol. Bake for an hour, covered, in a casserole dish at 350.
I am going to re-read to see if anything stands out that sounds strange. It may be long, but its really easy to make.
4 turkey wings (raw)
2 9x13' pans of cornbread (we use Aunt Jemima corn meal mix - just add egg and milk and you got batter!)
4 slices of white bread (you will toast this later)
2 tablespoons & 1 teaspoon of Rubbed Sage
1 large onion and one small onion
1 entire stalk of celery
3 eggs
salt & pepper (you need enough to season your turkey wings)
1 teaspoon of sugar
1 can of chicken stock
You need to start this recipe early in the day or even the night before. The night before is best. You need a pot big enough to fit your turkey wings in covered with water. I use a large stock pot or sometimes two large pots (that came with my cookware set). Wash wings and set aside. Cut your celery and onion into a medium dice. You will season your wings - nearly over season them because they will be brought to a boil. This stock is what makes the dressing taste fabulous. Put the wings, celery & onion in the pot, cover with water (make sure they are completely covered) and bring to a boil. Once it starts to boil, reduce the heat to a LOW simmer and let the turkey cook slowly. I usually let mine go on the lowest heat overnight. You want your turkey to basically fall off the bone - the veggie will be nearly mush, but that is what you want. Make your cornbread according to the package directions - remember you want alot of bread here, but you only want the top and middle - discard the bottom crust. The bread has to be crumpled - I usually do this by hand, but a couple of forks work well too. This can be done the night before as well. Once your turkey has fallen off the bone, taste your stock. It should taste like really good soup - if it doesnt, add a bit of your chicken broth to it, some poultry seasoning, and a chicken boullion cube and simmer again. Once the stock is where you want it, remove the turkey, but leave the veggies. You want to toast your white bread now - both sides. Once its toasted (you want a nice brown - no black!) tear it into bite sized pieces and mix in with your conbread. You need a BIG bowl to mix in. Slowly add your broth to your bread... you can always add some but you cant take away. Mix with a big spoon. Add your sugar. Add your sage... you want enough for your dressing to smell like a bit of sage... not like you dumped 8 tablespoons in there. Add one egg at a time. You are looking for a chunky-type batter. Check at 2 eggs if batter is wet enough - think right before cake batter comes together. You want wetter batter because once it bakes, you want it to be moist.
I have no idea how much this makes - I can usually fill up two pans - but I have no idea what size.. lol. Bake for an hour, covered, in a casserole dish at 350.
I am going to re-read to see if anything stands out that sounds strange. It may be long, but its really easy to make.