Cornbread Dressing

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. That recipe can be found, by clicking this link.

You'll also need The Most Perfect Cornbread. That recipe can be found, by clicking this link.

 

A YouTube video demonstration is available, by clicking this link.

CORNBREAD DRESSING

 

INGREDIENTS:

4 Cups (see Turkey Stock recipe), reserve gizzards and neck meat

1 (14 ounce) Loaf French bread, cubed, lightly toasted, dried

1 Recipe (see The Most Perfect Cornbread), 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

1/2 Cup turkey gizzards and neck meat (used to make broth) minced

5 Large eggs, beaten

4 Tablespoons butter, softened

1 (14.5 ounce) Can chicken broth, for basting, if needed

 

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.