Three Generation Cornbread Dressing

Donna Graffagnino

By
@StillWild

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!


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Comments:

Serves:

10-12

Prep:

1 Hr 30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

STOCK INGREDIENTS

5 - 6 large
turkey necks
turkey giblets
1 large
onion, quartered
2 large
carrots, cut into thirds
3 stalk(s)
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 large
onions, diced
2 bunch
green onions, sliced thin
1 large
bell pepper, diced (any color)
4 stalk(s)
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Rice Sides, Side Casseroles
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Kosher, Low Sodium, Low Carb
Other Tags: For Kids, Heirloom