lonestar
Coon Stacker
Sunny's Dream
here kitty kitty $$$
Posts: 648
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Post by lonestar on Nov 22, 2013 19:55:42 GMT -5
2 cups cornmeal 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, beaten 2 cups buttermilk 2 tablespoons bacon drippings, melted 3 stalks celery, chopped 1 medium onion, chopped 1/3 cup butter or margarine, melted 12 slices day old bread, crumbled 2 to 2-1/2 cups turkey or chicken broth 1 cup milk 2 eggs, beaten 1/4 teaspoon salt 1 teaspoon poultry seasoning 1/2 teaspoon rubbed sage 1/4 teaspoon pepper
Substitute for homemade chicken broth 1 (10-3/4-ounce) can chicken broth 1 cup water
Combine cornmeal, baking powder, baking soda, and salt in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stirring well.
Place a well-greased 10-inch cast-iron skillet in a 450 degrees oven for 4 minutes or until hot. Remove skillet from oven; spoon batter into skillet. Bake at 450 degrees for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl.
Saute celery and onion in butter until tender. Add sauteed vegetables and remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13- x 9- x 2-inch pan. Bake at 350 degrees for 25 to 30 minutes.
Dressing may be spooned into turkey cavities. Spoon any remaining dressing into a lightly greased 2-quart casserole; bake at 350 degrees for 25 to 30 minutes.
NOTE: 1 (10-3/4-ounce) can chicken broth and 1 cup water may be substituted for homemade chicken broth.
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