Cornbread Dressing

Cornbread Dressing By The Righteous Kitchen

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Is there anything better than a serving of Cornbread Dressing, smothered with Turkey Gravy, on Thanksgiving? I think it’s the star, at the dinner table. If you're looking for a traditional cornbread dressing, look no more. This dressing is full of flavor. It is moist, with a slight crunch, to the top. I grew up on this dressing, and have made it, for the past 39 years!

For this recipe, you’ll need Turkey stock. 

You'll also need The Most Perfect Cornbread.

CORNBREAD DRESSING

TURKEY STOCK:
5 Turkey necks
3 Turkey wings
5 Stalks celery, halved
5 Carrots, peeled halved
2 Apples, halved
1 Bunch Italian parsley
1 Large onion, peeled, halved
6 Cloves garlic
12 Chicken bouillon cubes
1 Tablespoon tumeric
1 1/2 Gallons water

THE MOST PERFECT CORNBREAD:
1 Cup Cornmeal
1 Cup flour
4 Teaspoons baking power
1 Teaspoon sugar
3/4 Teaspoon salt
1 Cup buttermilk
2 Eggs
1/4 Cup shortening

RIGHTEOUS SEASONING:
1/2 Cup kosher salt
1/8 Cup pepper
1/8 Cup granulated garlic
1/8 Cup paprika

CORNBREAD DRESSING:
2 - 4 Cups Turkey Stock (see recipe), reserve gizzards and neck meat
1 (14 ounce) Loaf French bread, cubed, lightly toasted, dried
1 The Most Perfect Cornbread (see recipe), cubed, lightly toasted, dried
8 Ounces breakfast sausage, cooked, minced
1 Stick butter
3 Cups celery, diced
1 1/2 Cups white onion, diced
1 1/2 Tablespoons ground sage
2 Teaspoons Righteous Seasoning (see recipe)
1/2 Cup turkey gizzards and neck meat (reserved from Turkey Stock) minced
5 Large eggs, beaten
4 Tablespoons butter, softened
1 (14.5 ounce) Can chicken broth, for basting, if needed

TURKEY STOCK DIRECTIONS:
Put all ingredients, in a large roaster, or pot. Bring to a boil. Reduce to simmer. Let simmer, with lid slightly askew, if using a pot, for 7 hours. Strain stock. Defat. Reserve meat from wings, and neck; to use in dressing or gravy. Reserve 2 - 4 cups turkey stock to make cornbread dressing.

THE MOST PERFECT CORNBREAD DIRECTIONS:
Heat oven to 425. Grease an 8" cast iron skillet. Set aside. In a large mixing bowl, whisk dry ingredients. Stir in buttermilk, eggs, and shortening, to combine. Transfer mixture to greased skillet. Bake for 20 - 25 minutes; until golden brown.

RIGHTEOUS SEASONING DIRECTIONS:
Combine ingredients, in a small bowl. Funnel into an airtight container. (A recycled spice container works great). Use as a seasoning for meats and vegetables. Reserve 2 teaspoons for Cornbread Dressing.

CORNBREAD DRESSING DIRECTIONS:
Lightly grease a 9X13X3” pan, with shortening. Set aside. If turkey stock was made prior, make sure it is warm. Place bread and cornbread it a large roasting pan. Fry sausage, in a large frying pan, over medium high heat. Remove sausage from pan. Set aside. Using the same frying pan, melt butter. Sauté onions and celery, until soft. Turn off heat. Mince sausage, and meat from neck bones, using a mini food chopper. Trim grizzle, from gizzard, then mince. Return meat to frying pan. Stir in sage, and seasoning. Transfer meat mixture, to bread pan. Toss to combine. Pour turkey stock, over dressing mix, 1 cup at a time; until dressing mix is saturated, but not leaking. (Test by gently squeezing a bread crumb. It will be saturated but not dripping). Mix in eggs. Lightly pat dressing, into prepared pan. Dot with softened butter. Spread butter over dressing. Cover pan with foil. Bake at 350 for 30 minutes. Check to make sure dressing is still moist, by pressing, gently. If it’s dry, spoon more broth over dressing. Bake an additional 30 minutes, uncovered, until the dressing browns, and there is a slight crispness.

A savory, single-serving portion of this traditional Cornbread Dressing (calculated using a 12-serving yield from a full 9x13-inch pan) contains approximately 450 calories, 27.0 grams of fat, and 16.0 grams of protein. This rich, scratch-made holiday side dish also provides 38.0 grams of total carbohydrates, 2.5 grams of dietary fiber, and 4.0 grams of sugar.

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