Friday, September 27, 2013

My Cornbread Dressing

I cooked a turkey, and used the drippings to make
a pan of dressing. This is how I did it.

First of all, I made a skillet of cornbread. After it bakes, slice the cornbread into chunks in skillet,
and then dump into large bowl to mix the dressing.

I just use hot dog buns and slice them w/ a bread knife. Slightly stale buns slice easier, and left-over rolls or french bread will work too.

(I use fairly equal parts cornbread & buns, or slightly more cornbread. If you use more buns it will be mushy, if you use more cornbread the dressing will be more dense.)

Then I chopped an onion and a couple ribs of celery, and microwaved it w/ 2 sticks of butter for about 5 - 8 minutes.

I had about 1 quart of turkey drippings to use.

If you don't have drippings, you can use chicken broth. You can even make chicken stock  with water and chicken bouillon or granules.

I add 4 eggs to all this, and 1/2 c. sugar, 2 tsp. salt, 1 tsp. black pepper.

Stir together well, and pour into greased lasagna pan to bake. Bake @ 375 till golden brown.

I don't usually measure anything when I'm making dressing, and I usually sample it before I add the eggs, just to make sure it has the flavor I want.

If it is too dry, add more broth or water. Adjust the seasoning to suit your taste. Add other spices if you want that. This is how I like my dressing, but we all have different tastes.

This re-heats very well; it's even better left-over! 

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