Cornbread Dressing by Joyce

Cornbread Dressing By Joyce Recipe

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Joyce Lowery

By
@jlowery55

Experiment at this time. Gonna try it for Christmas this year. Combined several recipes together to come up with this. For a sausage dressing; cook a roll of Jimmy Dean sausage and add just before baking the dressing. If you are making ahead, only make ahead for one day. Any further ahead, it needs to be frozen. Allow one day to thaw. If the dressing is too dry, add more broth, stir well, and cook a little longer, checking frequently. If it is too gummy or wet; cook it a bit longer, checking frequently. Will let you know how this experiment works out!

Rating:

☆☆☆☆☆ 0 votes

Serves:
8
Prep:
45 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • CORNBREAD:

  • 2
    eggs, beaten
  • 3 c
    cornmeal (not self-rising)
  • 1/4 c
    flour (not self-rising)
  • 2 tsp
    salt
  • 1 tsp
    baking soda
  • 1 tsp
    baking soda
  • 1 c
    buttermilk
  • DRESSING:

  • 2 stick
    margarine
  • 1
    yellow onion, chopped fine
  • 3 stalk(s)
    celery, chopped fine
  • 4
    eggs, beaten
  • 1 c
    jarred turkey gravy
  • 1/4 c
    green onions, chopped
  • 2 tsp
    black pepper
  • 2 tsp
    kosher salt
  • 1 tsp
    poultry seasoning
  • 2 tsp
    sage
  • 1 tsp
    tony chachere's seasoning
  • 2 c
    light bread, torn into small pieces
  • 1
    chicken, cooked in water seasoned with salt and pepper. save broth.
  • GIBLET GRAVY:

  • 1/2 c
    chopped chicken
  • 1
    boiled egg, chopped
  • 1/2 c
    raw dressing
  • 2 c
    chicken broth
  • 1 tsp
    poultry seasoning
  • 1 tsp
    black pepper
  • 1 tsp
    salt
  • 1 tsp
    yellow mustard
  • 3 Tbsp
    butter, softened
  • 1 Tbsp
    all purpose flour

How to Make Cornbread Dressing by Joyce

Step-by-Step

  1. Directions for cornbread: Preheat oven at 425 degrees. Melt 2 tablespoons bacon drippings in cast iron skillet until sizzling. Mix dry ingredients together. then add buttermilk and beaten eggs. Add half of the baking drippings to batter. Then pour mixture into very hot cast iron skillet. Bake for 20 minutes or until done. You do not want cornbread for dressing as brown as you would when cooking it for a meal. Do this the night before making dressing. Crumble in bowl and let sit out overnight to dry.
  2. Add the torn light bread into the bowl with the cornbread and let it sit out all night also.
  3. Boil the chicken in water seasoned with salt and pepper. Save the broth for the dressing. Debone the chicken and tear into pieces. Take out about 1/4 cup for the giblet gravy.
  4. Melt butter, cook chopped onions and celery in butter until tender. Cool. Mix with small amount of chicken broth and blend in blender. Add seasonings to this and blend again.
  5. Combine chopped chicken with bread mixture. Add vegetable mixture, turkey gravy, and 3 more cups of chicken broth. Let set for 15 minutes. Taste for seasoning and adjust as needed.
  6. Add one more cup of broth and beaten eggs. Combine thoroughly.
  7. Spoon into baking dish sprayed with Pam. Do not pack. Bake at 350 degrees for 45 minutes - 1 hour until done.
  8. GIBLET GRAVY: Bring chicken broth to a boil. Add the meat, poultry seasoning and raw dressing to broth. In a plate mix the flour, softened butter and seasonings (including mustard) with fork until well blended. Add to boiling stock stirring constantly. Reduce heat and continue to cook for 2 -3 minutes. Add more broth if too thick. Add chopped egg. Serve warm over chicken and dressing.

Printable Recipe Card

About Cornbread Dressing by Joyce

Course/Dish: Other Side Dishes
Main Ingredient: Chicken
Regional Style: Southern




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