Cornbread Turkey Stuffing
» Holidays
- 8 cups cornbread, crumbled
- 2 cups Bread slices, crumbled
- 1½ cups onion, chopped
- 2 cups celery, chopped
- 1 cup pecans, chopped
- 1½ tsp. thyme
- ½ tsp. sage
- ¼ tsp. savory
- salt and pepper, to taste
- 4 eggs beaten
- 3 cups turkey giblet broth pan juices from turkey
- 1 onion, quartered
- 2 celery stalk tops, with leaves
- turkey giblets and neck
Make broth by cooking turkey giblets and neck in water with onion, celery tops, salt and pepper to taste. Mix cornbread, loaf bread, onions, celery, pecans and seasonings. Add well beaten eggs and enough broth to make a very moist mixture. Add some of the cooking juices from the turkeky, including a small amount of fat, to supplement broth and heighten flavor. Bake at 350 degrees for 25-30 minutes.
Comments
To add flavor to my dressing I usually pour the drippings off of my turkey 3/4 of the way through cooking. I use these drippings for 2 things; gravy and to add that bit of fat to the dressing. It really adds a special flavor of the roasted bird.
Posted by: Kakie | October 26, 2005 12:16 PM
I have been stuffing my turkey for 30 years and don’t plan on stopping now. But I notice no one stuffs their turkey anymore—they make a casserole instead. it just doesn’t taste the same.
Posted by: yoyo | November 10, 2005 3:48 AM
I have been making dressing for about 5 years now. I learned from my Nana and then used to help my Mom. We lost my Mom in August and this year will be very hard. But we are doing a tribute to her with all of the family. I am making dressing and all the rest for 30. Wish me luck.
Happy turkey day
Posted by: Robin | November 15, 2005 10:03 PM
When making the cornbread…do you make regular or sweet cornbread/ This is my first year making it from scratch and I wasnt sure. Thanks Sandy
Posted by: Wiley64 | November 20, 2005 2:15 PM