THREE GENERATION CORNBREAD DRESSING
My grandmother used to make this dressing, then my mother took over cooking for the family and added her spin to it. When I took over most of the holiday cooking I also added my spin to it. It's just gotten better throughout the generations. Most cornbread stuffings/dressings don't have rice as an ingredient or a lot of meat, but mine has both. I cook down several big thick turkey necks and pull the meat from the bones and add that to the dressing. It's really a meal in itself, but add a little turkey gravy and cranberry sauce... it's almost as good as dessert!
Provided by Donna Graffagnino @StillWild
Categories Rice Sides
Number Of Ingredients 22
Steps:
- STOCK DIRECTIONS: In large stockpot, add all ingredients and cover with about 3-4 inches of water. Bring to a boil and simmer for about an hour. When stock has cooled a little, pour liquid through a large strainer and discard the seasonings. Set stock aside.
- Remove necks and wings to a plate and when the meat is cool enough to handle, pick the necks and wings free of meat and set aside. Chop up the giblets very small. Discard bones.
- DRESSING DIRECTIONS: Crumble corn bread into very large bowl. Add cooked rice, reserved neck and wing meats, and parsley. Mix well.
- In large skillet, saute onions, celery, bell pepper, garlic in bacon grease/butter until tender. Add to cornbread mixture, add parsley and a little salt & pepper. Mix well and taste. Add salt & pepper as needed.
- Pour mixture into 1 or 2 large baking pans and add a lot of stock to the mixture. You want this to be very wet and to see little puddles of juice throughout the dressing.
- Bake in 350 oven about 30-40 minutes until top is golden brown.
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