CORNBREAD
1 1/2 c Cornmeal, yellow
1/2 c Flour, all-purpose
1 ts Salt
2 tb Baking powder
1 Egg (lightly beaten)
3 tb Vegetable oil
1 c Milk
Vegetable oil
-TURKEY BROTH-
1 Turkey neck
-(skin removed)
Giblets and gizzard
-from 1 turkey
Leaves from 4
-celery stalks
1 Celery stalk
1 sm Onion, quartered
12 c Water
DRESSING
12 oz Bread cubes (herbed)
1 lg Yellow onion,
-chopped fine
3 Celery stalks,
-chopped fine
3 c Rice, cooked (cooled
-uncovered overnight
-in a shallow dish)
1/2 lb Mushrooms, sliced
2 c Pecans, roughly chopped
Butter (or margarine)
Salt
Black pepper
Rubbed sage
Thyme
MAKE CORNBREAD: The night before, make the cornbread. Preheat oven to 425
degrees F.
Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch square
baking pan, with vegetable oil. Put pan in oven while it is preheating and
you are mixing the cornbread batter.
In a mixing bowl, blend together the cornmeal, flour, salt and baking
powder. Stir in the egg and about 3 T vegetable oil. Add milk and mix
thoroughly by hand. The consistency should be a thick, but not “doughy,”
liquid. It may be necessary to add a little more milk. Pour into preheated
pan and bake for 30 minutes or until slightly brown on top.
Let cool in pan for 30 minutes. Remove from pan and break up into very
large chunks in a large mixing bowl. Let stand overnight, uncovered. This
will ensure that it is dry and stale.
MAKE TURKEY BROTH: The night before, make the turkey broth. Bring about 12
C of water to a boil in a large pot. Thoroughly rinse turkey neck, giblets
and gizzard. Add turkey parts, onion, celery leaves and celery stalk to
water, cover and reduce heat to a low simmer. Simmer on very low heat for 2
hours. Strain the broth, cover, cool quickly and refrigerate.
: Continued in Part 2
:
Yields
8 Servings