CORNBREAD
1 1/2 C Cornmeal, yellow 1 Egg (lightly beaten)
1/2 C Flour, all-purpose 3 T Vegetable oil
1 t Salt 1 C Milk
2 T Baking powder Vegetable oil
-TURKEY BROTH-
1 Turkey neck -celery stalks
-(skin removed) 1 Celery stalk
Giblets and gizzard 1 sm Onion, quartered
-from 1 turkey 12 C Water
Leaves from 4
DRESSING
12 oz Bread cubes (herbed) 1/2 lb Mushrooms, sliced
1 lg Yellow onion, 2 C Pecans, roughly chopped
-chopped fine Butter (or margarine)
3 Celery stalks, Salt
-chopped fine Black pepper
3 C Rice, cooked (cooled Rubbed sage
-uncovered overnight Thyme
-in a shallow dish)
MAKE CORNBREAD: The night before, make the cornbread. Preheat oven to 425
degrees F.
Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch square
baking pan, with vegetable oil. Put pan in oven while it is preheating and
you are mixing the cornbread batter.
In a mixing bowl, blend together the cornmeal, flour, salt and baking
powder. Stir in the egg and about 3 T vegetable oil. Add milk and mix
thoroughly by hand. The consistency should be a thick, but not “doughy,”
liquid. It may be necessary to add a little more milk. Pour into preheated
pan and bake for 30 minutes or until slightly brown on top.
Let cool in pan for 30 minutes. Remove from pan and break up into very
large chunks in a large mixing bowl. Let stand overnight, uncovered. This
will ensure that it is dry and stale.
MAKE TURKEY BROTH: The night before, make the turkey broth. Bring about
12 C of water to a boil in a large pot. Thoroughly rinse turkey neck,
giblets and gizzard. Add turkey parts, onion, celery leaves and celery
stalk to water, cover and reduce heat to a low simmer. Simmer on very low
heat for 2 hours. Strain the broth, cover, cool quickly and refrigerate.
: Continued in Part 2
:
Yields
8 servings