Try this Down Home Cornbread Dressing recipe, or contribute your own.
- 2 eggs
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup butter melted
- 2 tsp salt
- 2 tbsp olive oil
- 1 cup all purpose flour
- 2 tsp minced garlic
- 1 medium sized onion chopped
- 1 tsp ground black pepper
- 1 cup yellow corn meal
- 2 tbsp garlic powder
- 4 tsp baking powder
- 2 tbsp onion powder
- 2 lbs turkey necks
- 1 lb chicken gizzards or turkey gibblets
- 2 tbsp ground sage
- 2 tbsp smoked paprika
- 2 tsp parsley flakes
- 2 tsp dehydrated onions
- 2 medium sized sweet pepper chopped
- 4 cups chicken
- or turkey broth
- Carbohydrate 338.949221794488 g
- Cholesterol 2905.73835496358 mg
- Fat 336.500226988266 g
- Fiber 35.698744033985 g
- Protein 343.198244904874 g
- Saturated Fat 122.087297481257 g
- Serving Size 1 1 recipe (3982g)
- Sodium 2798.33009060706 mg
- Sugar 303.250477760503 g
- Trans Fat 27.8100438509481 g
- Calories 5775 calories
Step-by-step
- In a large bowl, add in the cornmeal, all purpose flour, salt, baking powder, and sugar. Mix or sift the ingredients together.
- Now add in 2 eggs, the vegetable oil, and the butter milk. Whisk everything, until well combined.
- Grease a 13 x 9 pan ( or whatever you have) and pour the cornbread batter in the dish.
- Bake the cornbread on 400 F for 30- 35 minutes.
- Let the cornbread cool down.
- Before anything, make sure you carefully clean the turkey necks and gizzards. Be sure to remove the membranes from the turkey necks.
- Season the Turkey necks with 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp minced garlic, 1 tsp minced onion, 1 tsp smoked paprika, 1 tbsp ground sage, ½ tsp ground black pepper, and 1 tsp salt. Season the gizzards/giblets the same way.
- Oil a bake dish, and place the turkey necks on one side of the dish, and the gizzards on the other.
- Pour the chicken or turkey broth into the bake dish along with the turkey necks and gizzards.
- Cover the dish, and place it in the oven on 350 F, for 1 hour or until the meat is nice and tender.
- Remove from the oven and let cool.
- Add 2 tbsp of olive oil ( or vegetable oil) into a medium sized pan. Turn the heat to medium, and add in the chopped onions and peppers. Cook the vegetables until they softened, then remove from the heat.
- In a large bowl, or dish crumble the cornbread. Add in the onions, and peppers, and fold in.
- Remove the turkey meat from the bones, and add it along with the cornbread and peppers. Now dice the gizzards/gibblets, and add them along with the other ingredients. Fold in.
- Pour the broth, from the bake dish that you cooked the turkey necks and gizzards in, into the dressing mixture.
- Add in two large eggs, and stir in.
- Last but not least pour in ½ cup melted butter.
- Mix until everything is well combined, then place the dressing into a well greased dish.
- Smooth out the dressing, then cover it with foil.
- Bake the dressing in the oven on 350 F for about 40 to 45 minutes.
- Remove the dressing from of the oven, and let it sit for about 5 minutes before serving.
- ENJOY!!!!
A golden-brown crust gives way to a dense, custard-like interior scented with poultry and sage. Making this dressing requires building layers of flavor across two distinct stages. First, bake the cornbread at 400°F until firm, then let it cool completely so it dries out enough to absorb the liquid without turning pasty. Simmering the turkey necks and gizzards in broth creates the vital poaching liquid that hydrates the crumbled cornmeal. When stripping the tender meat from the turkey bones, check carefully for small cartilage fragments before folding the protein into the vegetable and bread mixture.
The Advantage of Second-Day Preparation
Allowing the assembled dressing to rest overnight in the refrigerator transforms the texture entirely. The starches in the cornbread swell as they absorb the remaining stock and melted butter, yielding a cohesive slice rather than a loose crumble. Reheat the covered dish at 350°F for 30 minutes, removing the foil during the final ten minutes to crisp the top layer.
- If the broth seems too salty from the long simmer, dilute it with unsalted chicken stock at a one-to-one ratio before mixing.
- Ensure the gizzards are diced finely so their distinct chew integrates smoothly with the soft interior.
