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three generation cornbread dressing

(1 rating)
StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

My grandmother used to make this dressing, then my mother took over cooking for the family and added her spin to it. When I took over most of the holiday cooking I also added my spin to it. It's just gotten better throughout the generations. Most cornbread stuffings/dressings don't have rice as an ingredient or a lot of meat, but mine has both. I cook down several big thick turkey necks and pull the meat from the bones and add that to the dressing. It's really a meal in itself, but add a little turkey gravy and cranberry sauce... it's almost as good as dessert!

►
(1 rating)
yield 10 -12
prep time 1 Hr 30 Min
cook time 1 Hr
method Bake

Ingredients For three generation cornbread dressing

  • STOCK INGREDIENTS
  • 5 - 6 lg
    turkey necks
  • turkey giblets
  • 1 lg
    onion, quartered
  • 2 lg
    carrots, cut into thirds
  • 3 stalk
    celery
  • 5 - 6
    garlic cloves, whole
  • 1 Tbsp
    whole peppercorns
  • 1 Tbsp
    salt
  • DRESSING INGREDIENTS
  • 1
    9 x 13 pan of prepared cornbread (scratch recipe or jiffy mix)
  • 1/2 stick
    butter or 4 tbsp bacon drippings, or 1/2 and 1/2
  • 3 lg
    onions, diced
  • 2 bunch
    green onions, sliced thin
  • 1 lg
    bell pepper, diced (any color)
  • 4 stalk
    celery, diced
  • 1/4 c
    garlic, minced
  • 1 - 2 bunch
    fresh parsley, chopped or 1 cup dried parsley
  • *sage to taste if you like it (i don't use sage in my dressing
  • 3 - 4 c
    slightly under-cooked white rice
  • salt, black pepper, cayenne to taste
  • stock from necks and wings or from turkey drippings

How To Make three generation cornbread dressing

  • 1
    STOCK DIRECTIONS: In large stockpot, add all ingredients and cover with about 3-4 inches of water. Bring to a boil and simmer for about an hour. When stock has cooled a little, pour liquid through a large strainer and discard the seasonings. Set stock aside.
  • 2
    Remove necks and wings to a plate and when the meat is cool enough to handle, pick the necks and wings free of meat and set aside. Chop up the giblets very small. Discard bones.
  • 3
    DRESSING DIRECTIONS: Crumble corn bread into very large bowl. Add cooked rice, reserved neck and wing meats, and parsley. Mix well.
  • 4
    In large skillet, saute onions, celery, bell pepper, garlic in bacon grease/butter until tender. Add to cornbread mixture, add parsley and a little salt & pepper. Mix well and taste. Add salt & pepper as needed.
  • 5
    Pour mixture into 1 or 2 large baking pans and add a lot of stock to the mixture. You want this to be very wet and to see little puddles of juice throughout the dressing.
  • 6
    Bake in 350 oven about 30-40 minutes until top is golden brown.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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