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November 20, 2005

Recipes: Giblet Gravy, Southern Cornbread Dressing - Very Simliar To Paula Dean's!

GIBLET GRAVY
Giblets from the turkey (liver, heart, gizzard and neck), cooked, cooled and chopped (bones removed and discarded, from the neck)
2 chicken bouillon cubes
2 tsp poultry seasoning
2 heaping T reserved uncooked conbread stuffing mix (recipe follows)
3 T cornstarch
1/3 C cold water
salt and pepper, to taste
1 boiled egg, chopped

Using a saucepan, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning and raw stuffing to the mix.

In a separate bowl, mix the conrstarch and water, and add to the boiling stock, stseirring constantly. Reduce the heat and continue to cook for 2 - 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.


SOUTHERN CORNBREAD STUFFING
(Cornbread recipe follows)
7 slices oven-dried white bread (I usually save the heels of bread from several loaves in
the freezer until I need them for dressing)
1 sleeve saltine crackers
2 cups celery, chopped
1 large onion, chopped
8 T butter
7 C chicken stock (from where you boiled the giblets or commercial or combined)
1 tsp salt
Pepper, to taste
1 tsp sage (optional)
1 T poultry seasoning (optional)
5 eggs, beaten

Prepare oven to 350º .
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside. If not crumbled enough you can mash them more with a potato masher. Yield: approximately 4 cups

In a large skillet, sautè the chopped celery and onion in butter until transparent, approximately 5 10 minutes. Pour Sautèed mixture over the cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage and poultry seasoning; mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mix ture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish. Yield: 6 - 8 servings

CORNBREAD (my mother always said cornbread with egg as an ingredient was Egg Bread)
1 C self-rising cornmeal
1/2 C self-rising flour
1/4 C buttermilk
2 eggs
2 T vegetable oil

Preheat oven to 350º.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 - 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter. Yield: 6 - 8 servings.

Contributed to our recipe list by G Spencer.

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Posted by Willie Crawford at November 20, 2005 01:56 PM

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