I'm continuing with sharing some of our Thanksgiving recipes - today's is for my family's cornbread dressing. Unlike stuffing, this side dish is cooked outside the bird.
- Cornbread
- 1 cup buttermilk
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 egg
- 1 cup cornmeal
- 1/2 cup flour
- 1/3 cup bacon fat
- 1 tbsp. sugar
- about 1/2 loaf of white bread
- 1 large onion, chopped
- 4 eggs
- 4 tbsp. sage
- salt
- pepper
- 1/2 cup milk
- turkey juice and giblet broth
To make the cornbread, mix all the ingredients above until well blended.
Pour into a greased and floured 9-inch cake pan or muffin tins.
Bake at 425ºF for 20 minutes.
Tear the bread into small pieces and drop into a large bowl. Crumble the cornbread into the bowl. Add the rest of the ingredients and mix together by hand.
The mixture should be very moist - add enough broth or turkey drippings to make it moist and stick together.
Press into a greased 13"x 9" pan and bake for one hour at 350ºF.
You can add more broth or turkey drippings as it cooks if you need to. Serve with giblet gravy and enjoy!
Does your family make dressing or stuffing??
