Turkey Cornbread Dressing by Donna

By Thom7747

This is a recipe perfected by my wife and it is excellent. You should adjust the broth, sage, salt, and poultry seasoning to your own taste.

This is not for stuffing the turkey but to be a side dish.

Ingredients

• Corn Bread Ingredients:
• 1 1/2 cups white cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup shortening
• 1 1/2 cups buttermilk
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• Dressing Ingredients:
• 1/2 cup butter
• 1 1/2 cups celery, chopped
• 1 cup red or white onion, chopped
• 3 cups broth, from giblets
• 1 teaspoon thyme leaves
• 1 1/2 teaspoons sage
• 1 1/2 teaspoons poultry seasoning
• 1 egg, beaten
• 1 teaspoon seasoned salt

Details

Servings 8
Adapted from thomcooks.com

Preparation

Step 1

CORN BREAD PREPARATION:
1. Heat oven to 450°F.
2. Grease 10" iron skillet.
3. Mix ingredients.
4. Beat vigorously 30 seconds with a spoon or fork.
5. Pour into skillet.
6. Bake about 20 minutes or until golden brown.
7. Let cool.

You can prepare corn bread ahead.

STUFFING PREPARATION:
1. In large saucepot over medium heat, in hot butter, cook celery, thyme leaves, sage, poultry seasoning, and onions about 10 minutes or until tender.
2. Remove from heat.
3. Crumble corn bread into mixture.
4. Stir in remaining ingredients; mix well.

Put mixture in a baking dish and bake at 350 degrees for 20 minutes.