Foodworks

Corbread Dressing November 27, 2008

Cornbread Dressing originally from JackDaniels.com

They say this is a dressing, not a stuffing.  Lots of black pepper – it comes out spicy.   I generally use the Alber’s cornbread recipe instead of the original – which calls for a cooking in a cast iron skillet, buttermilk, self-rising cornmeal – not stuff on hand. 

Cornbread (original recipe)

• 3 eggs
• 3 cups self rising cornmeal mix
• 2 c buttermilk
• 1/2 c oil

Dressing

• 1/2 c celery
• 1/2 c onion
• 1 T sage
• 2 t black pepper
• 2-3 c turkey broth

preheat oven to 425. grease then heat 12″ iron skillet. combine cornbread ingredients blend well pour into skillet, bake until golden brown 20min.

crumble baked cornbread into large mixing bowl add rest, stir in broth until moistened, blend well, spoon into generously buttered 9×13″ baking dish. bake until golden brown and heathe through 35-40m

10-12 servings