Turkey with Cornbread dressing

In the southern United States turkey is not turkey without cornbread dressing. This dressing is prepared in a pan all by itself and served along side the turkey as a side dish instead of cooking inside the turkey. You will probably have to prepare the turkey first in your oven or use a smoker to prepare your turkey.

The way I prefer to prepare this Holiday turkey with cornbread dressing is to roast my turkey first and have the cornbread dressing ready to bake and then replace the turkey with the dressing. The dressing will take about 30 minute to bake and your turkey will still be hot if you cover it with foil and keep in on the stove top. This way when you serve your turkey and dressing, they will both be warm and delicious.

To prepare the dressing you will need to prepare your homemade cornbread first, I usually prepare this a day or two before; my oven is going to be busy enough on the holiday.

To make the cornbread you will need ½ cup of flour, 1 cup of cornmeal, 2 tablespoons of sugar, a dash of salt, 1 beaten egg, 1 cup of milk, and 1 tablespoon of shortening. Preheat your oven to 350 degrees Fahrenheit and bake the cornbread for around 30 minutes until the top is golden brown. You will need 2 pans of cornbread for the dressing recipe. Or you can double the above recipe.

Now, you are ready to make your cornbread dressing to serve with your holiday turkey. You will need the 2 pans of cornbread you prepared, 1 cup of chopped celery, 1 cup of chopped onion, 1 tablespoon of minced garlic, 2 slices of white bread, 4 ounces of butter, turkey giblets, 1 ½ cups of turkey broth, 3 eggs, salt and pepper to taste. Cook the giblets in a saucepan with just enough water to cover until tender and then chop into small pieces and set aside.

Sauté the onion, celery and garlic in the butter until tender. In a large bowl, crumble the cornbread and add the vegetables to the cornbread and mix well. Add the chopped giblets. Soak the bread in the turkey broth and stir into the cornbread mixture and enough broth to moisten. Spoon the dressing into a large casserole pan and bake at 350 degrees Fahrenheit for 30 minutes.

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