Cornbread Turkey Dressing

Name: Cornbread Turkey Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 lb bacon; 1 c chopped celery; 1 medium onion, chopped; 1/2 c water; 3 c coarse corn bread crumbs (use box or recipe to follow); 1 1/2 c bread crumbs (or you can use panko); 1 tsp ground sage; 1 c chicken broth (or more if you like it moist); CORN BREAD INGREDIENTS; 1 c corn meal; 1/2 c flour; 1/8 c sugar; 3 tsp baking power; 1/2 tsp salt; 1 c milk; 1 Tbsp (heaping) shortening

By Carol Davis
@FadingParadise

I made this dressing recipe my first Thanksgiving meal I cooked myself, well, Mal's dad helped, a lot. I was so green at cooking, and so pregnant. My Mom always made a more traditional herb stuffing with lots of sage and regular bread crumbs. I, of course, had to be different. For a few years I used the boxed cornbread stuffing bits. Then I had one of those hit the head moments when I realized I had the best corn bread ever, why not use that instead? So I've included my corn bread recipe here as well and hope you will go that route as well.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 lb

bacon
1 c

chopped celery
1 medium

onion, chopped
1/2 c

water
3 c

coarse corn bread crumbs (use box or recipe to follow)
1 1/2 c

bread crumbs (or you can use panko)
1 tsp

ground sage
1 c

chicken broth (or more if you like it moist)
CORN BREAD INGREDIENTS
1 c

corn meal
1/2 c

flour
1/8 c

sugar
3 tsp

baking power
1/2 tsp

salt
1 c

milk
1 Tbsp

(heaping) shortening
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How to Make Cornbread Turkey Dressing

Step-by-Step

Cook bacon in large skillet till crisp; remove to paper towels to drain, leaving drippings in pan. Crumble bacon; set aside. To skillet, add celery, onion, and water. Cover; cook till barely tender, about 7 minutes.
Combine bacon, vegetable mixture, corn bread crumbs, bread crumbs and sage. Toss well. Add 1 cup chicken broth, toss well. If it's too dry for you add a bit more broth.
Bake, covered, in a 1 1/2 quart casserole at 350 for 30 minutes.
CORN BREAD: PREPARE THE DAY AHEAD ALLOW TO SIT OUT OVER NIGHT.
In a mixing bowl combine dry ingredients. Add egg and milk, mix well. In a 8 or 9 inch cast iron skillet melt a heaping tablespoon of Crisco. Coat pan with shortening and pour into batter. Stir well, and pour batter in skillet. Bake in a 400 oven for 20 minutes, or until a toothpick inserted in center comes out clean.