Our menu is shaping up nicely:
Ingredients:
Caroline's Cornbread Dressing |
1.
4 cups breadcrumbs (Caroline notes that she never uses
loaf bread. She prefers making
breadcrumbs from tiny biscuits from either Central Market or Kroger which you
can bake and leave them out overnight to dry out. Another good alternative is
Bisquick drop biscuits: 2 ¼ c of Bisquick + 2/3 cup milk. These can also be
made the night before. They do not have to be left out, but can if you want.)
2.
4 cups egg cornbread (Caroline likes white (vs yellow)
corn meal and not the boxed cornbread mixes.
Follow the directions on the cornmeal bag but change the sugar in the recipe
to 1/4 cup. Caroline likes to cook it in
a cast iron skillet in which you have fried up a couple of pieces of bacon and
then poured the cornmeal batter into the hot skillet and then into the hot
oven. You could also use a glass baking dish and grease it per the directions
on the corn meal bag.)
3.
1/2 cup chopped onion (Caroline cooks the onion and
celery in the skillet before cooking the bacon until they are just soft/brown;
she says it adds flavor. You could also sauté
in some butter to soften.)
4.
1 cup chopped celery
5.
Salt and pepper to taste
6.
1 teaspoon sage (optional)
7.
3 cups chicken or turkey broth
8.
1/3 cup butter
9.
1 cup milk
Make the biscuits and cornbread according to the directions on the box. Once both are cooled, crumble the biscuits into a large bowl. Slice the cornbread into bite size chunks and add to the bowl of biscuit crumbs. Then add the onion, celery, and seasonings (ingredients #3-6). Add hot chicken or turkey broth to make a soft mixture. Mix well. Add butter and milk. Mixture should be very soft to allow for loss of moisture during baking. Add more broth if necessary. Pour into greased pan and bake at 350 degrees for about 1 hour, until well browned.
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