Ingredients: |
Ingredients: 24-35 corn muffins (using Jiffy recipe)
1 bag of herb seasoned bread crumbs (large, not ones used for breading chicken)
2 med-large stalks of celery
12 green onions
1 bunch fresh parsley
salt, pepper and poultry seasoning to taste
1/2 - 1 bag of chopped pecans (optional)
2 beaten eggs
1/2 tsp salt and pepper
|
Directions: |
Directions:Crumble cornbread muffins. Add bread crumbs. Mix with cornbread. All of this can be done 2 days ahead of time. Put crumbled mixture in a pan and cover.
Wash celery, cut off ends, retain the leaves and small pieces to use in boiling the giblets and neck of the turkey. Onions must be washed well and outer skin removed after the end is cut. Retain the green part of the onion. The celery and green onions may be washed, cut in 2-3 inch pieces, and stored in refrigerator, until ready to go in the food processor or chopper. Wash parsley and snip the leaves from the longer stems. Place celery, onions and parsley in a food processor and chop, not too fine. Saute all the above in butter. Remove when celery is tender and onions are clear. Drain on paper towels. Add to cornbread mixture. Work in the mixture well. It should be evenly mixed. Go by how it looks to decide of I need more of the "green". You do not want it too green. Add poultry (or other vegetable) seasoning to taste. Start with 3 teaspoons. Add salt and pepper to taste. Toss and mix. An interesting addition to the dressing is chopped pecans.
The day/night you intend on baking the bird, complete the dressing mixture, adding 2 beaten eggs with 1/2 teaspoon salt and pepper to the cornbread mixture. The egg is to moisten the mixture until it JUST sticks. Can add chicken broth as well. You may use 4-6 eggs depending of the amount of the mix and the size of the eggs. You may need to add more poultry seasoning at this juncture. Purely to taste.
Bake in accordance with holiday turkey recipe. Or bake alone at 300º for 30 minutes. |
This recipe for Dressing (Mamie) is from