Post date: Jan 30, 2018 4:57:58 PM
LATHAM and HAYNES CORNBREAD DRESSING - Smaller Amount
Makes two 13x9 dishes.
Direction include making cornbread, using the cornbread in the dressing, and making giblet gravy
Cornbread Ingredients:
This makes 1 large (12") and 1 medium (9 3/4") skillet of cornbread
3 large eggs
3 1/2 cups buttermilk
1/2 cup oil
3 1/2 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:
1 large (12") and 1 medium (9 3/4") skillets cornbread (See recipe above)
10 regular-size biscuits (I use Mary B's frozen!)
3 cups chopped onion (2 1arge onions)
3 cups chopped celery (1 stalk)
1 1/2 -2 sticks unsalted butter
5-6 cups chicken broth (33% less sodium) - Heated
4-6 T. dried sage (not fresh)
1 1/2 cups milk, as needed (Doug does not use milk)
8 eggs - beaten (Latham family uses raw eggs)
Salt - Use as needed
Black pepper, to taste (1 T. plus per Doug)
Dressing Directions
1) Crumble cornbread and biscuits in LARGE bowl
2) Melt the sticks of butter in a large skillet
3) Put 3 cups onion and 3 cups celery in the skillet and sauté slowly until a bit soft, but still with a little crunch.
4) Add heated chicken broth in stages to bread mixture to moisten it well.
5) Add onions, celery, sage, eggs (if using raw), salt pepper, 1 stick melted butter, (and milk (if needed))??
6) Gently fold in all the ingredients
7) Taste for seasoning
8) Check consistency to see if more broth is needed. It should be like a wet oatmeal texture. But not so thin it can be poured.
9) Pour into greased baking dishes (see note at top).
10) 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:
The best gravy comes from the turkey roasting pan scrapings (per Doug's instructions).
1) Take out the liver and set aside.
2) Cook neck, gizzard, heart, 1 sliced onion, and a handful of celery tops in approximately 1 1/2 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.
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 1/2 cup 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.