Post date: Dec 8, 2017 2:40:50 AM
Latham and Haynes Cornbread Dressing
LATHAM & HAYNES CORNBREAD DRESSING - Larger Amount
Makes two 13x9 dishes and two smaller size dishes.
For smaller amount see "Cornbread Dressing - Smaller Amount".
Cornbread Ingredients:
This makes 1 large and 1 medium skillet of cornbread
Make this recipe twice for the cornbread dressing recipe below
3 eggs
3 1/2 cups buttermilk
ski cup oil
4 cups Martha White Self Rize cornmeal mix
Cornbread Directions:
1) Preheat oven to 450°.
2) Pour some of the oil in each of the skillets and heat in oven.
3) Mix eggs, buttermilk, oil (add most of the oil that was heated in the skillets to the cornbread mixture) and corn meal until smooth.
4) Pour into hot skillets and bake for 20 minutes or until golden brown.
Dressing Ingredients:
2 large skillets cornbread (See recipe below)
2 medium skillets cornbread (See recipe below
20 regular-size biscuits (I use Mary B's frozen!)
6 cups chopped onion (41g. onions)
6 cups chopped celery (2 stalks)
2-3 sticks unsalted butter
6-8 c. chicken broth (33% less sodium)
6-8 T. dried sage (or more, if needed)
2 cups milk
1 1/2 sticks unsalted butter
10 - 12 eggs - beaten
Salt - Use as needed
Dressing Directions
1) Crumble cornbread and biscuits in LARGE bowl, then divide this mixture into two large bowls (or clean dishpan) to make for easier mixing.
2) Divide butter into two skillets and melt.
3) Put 3 cups onion and 3 cups celery in each of the skillets and sauté slowly until a bit soft, but still with a little crunch.
4) Add chicken broth in stages to bread mixture to moisten it well.
5) Add onions, celery, and sage.
6) Let this sit for a few minutes.
7) Heat the additional milk and butter and set aside.
8) Beat the eggs together and add to the bread mixture
9) Add the milk and butter (may not have to use all of this mixture - just check the consistency - you don't want it so thin that it could be poured).
10) More broth can be added, if needed.
11) Taste to see if it needs more salt, if you're not afraid of raw eggs!
12) Pour into greased baking dishes (see note at top).
13) Bake at 400° for 30 to 40 minutes or until mostly set in the middle.
WATCH CLOSELY...it can easily brown too much on the bottom.
Dressing may be frozen in the baking dishes (seal well) and thawed in the refrigerator overnight when ready to use. Can also freeze dressing mixture in large Zip-Lock freezer bags (flatten the bag, squeeze out the air, lay flat on a cookie sheet and place in the freezer).
GIBLET GRAVY
To save time, gravy can be made a day ahead. Cook giblets, chop, and refrigerate. Boil eggs and refrigerate. Before serving, heat gravy and add giblets and chopped eggs. Can leave out chopped eggs and meat in part of the gravy for those that prefer plain gravy.
Giblet Gravy Ingredients:
4- 6 hard-boiled eggs - Peel and refrigerate, then just before serving, chop and add to gravy
Giblets from turkey - Take liver out and set aside
1 onion - sliced
Handful of celery tops
1 tsp. salt and 4 peppercorns
1 1/2 - 2 quarts water (to cover)
Giblet Gravy Directions:
1) Take out the liver and set aside.
2) Cook neck, gizzard, heart, 1 sliced onion, and a handful of celery tops in approximately 11/2 quarts of water for about 2 hours.
3) Add the liver the last 15 min. of cooking time.
4) Set aside and when cooled, remove meat from neck and chop all the pieces of meat.
The best gravy comes from the turkey roasting pan scrapings (per Doug's instructions).
5) Separate the fat from the pan scrapings/pan liquid.
6) On a low temperature, heat 1/2 c. pan fat (drippings) in a skillet then add'h c. flour and slowly cook until flour is lightly browned.
7) Add the remaining pan scrapings/liquid and cook on low for about 5 minutes.
8) Add more broth to get desired thickness.
9) Add chopped giblets and 4-6 chopped eggs.