Corn Bread Stuffing
(8 cups)
4 cups finely crumbled corn bread
4 tbsp butter
2 cups finely chopped onions
1 tbsp minced garlic
1 turkey gizzard
1 turkey liver
1 turkey heart
1 cup finely chopped sweet green peppers
1 cup finely chopped celery
1 cup finely chopped parsley
1 cup canned cream-style corn
2 hard-cooked eggs, coarsely chopped
1/4 lb (about 2/3 cup) finely cubed Gruyere or cheddar cheese
2 eggs, well beaten
salt and freshly ground pepper to taste
1/2 cup rich turkey or chicken stock
Crumble corn bread and set aside.
Heat butter in deep skillet and add onions and garlic. Cook, stirring, until onions are wilted.
Trim tough membranes from gizzard, liver and heart. Finely chop soft parts. There should be 1/3 to 1/2 cup. Add to onion mixture and cook, stirring often, about 2 minutes.
Add green peppers and celery and cook, stirring often, about 3 minutes. Remove from heat and let stand briefly. Add parsley, corn bread, corn, hard-cooked eggs. Blend well. Add salt and a generous grinding of pepper. Add broth and blend well.
Old Fashioned Bread Stuffing
8 - 10 cups stale bread cubes
1/2 cup butter
1 cup chopped onion
1/2 cup chopped celery, with leaves
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons poultry seasoning (or any mixture of sage, savory, thyme, marjoram, etc.)
Hot broth or water
For a soft moist dressing, use fresh or slightly stale bread. For a lighter fluffier dressing, use quite stale or dried bread.
Melt butter in a frying pan. Add onion and celery, and cook until softened but not browned.
Combine butter mixture with breadcrumbs and seasonings.
If desired add some broth or water for a moister dressing.
Stuff the turkey, and roast.
Makes enough for an 8 to 10 pound turkey.
OLD-FASHIONED CORNBREAD DRESSING
2 cups self-rising cornmeal
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
Combine cornmeal, 2 eggs, buttermilk, and melted bacon drippings, stirring well.
Place a well-greased 10-inch cast iron skillet in a 450 degree oven for 4 minutes or until hot. Remove skillet from oven; spoon batter into skillet. Bake at 450 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 sautéed vegetables and remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13 x 9 x 2-inch pan. Bake at 350for 25 to 30 minutes.
8 servings.
HINT One (10-3/4 ounce ) can of chicken broth and 1 cup of water may be substituted for homemade chicken broth. (It's best to use the broth from your turkey/chicken).
Dressing may be spooned into turkey/chicken cavity. Spoon any remaining dressing into a lightly greased 2-quart casserole; bake at 350 for 25 to 30 minutes.