Grandma Lizzie's Cornbread Dressing Recipe

• Difficulty: Simple
• Makes: 8 to 10 servings
• Nutritional Information (Per Serving): Serving Size: 1/10 of recipe, Calories: 424, Total Fat: 15g, Saturated Fat: 5g, Carbohydrates: 60g, Dietary Fiber: 3g, Sugar: 6g, Protein: 11g, Cholesterol: 69mg, Sodium: 625mg
• Total Time: 1 hour 30 minutes
• Prep: 20 minutes
• Bake: 1 hour 10 minutes

Ingredients

• Butter (for greasing the baking dish)
• 1/2 loaf white bread, torn into small cubes and toasted
• 1/2 medium onion, minced
• 2 tablespoons turkey fat or butter, skimmed from pan drippings
• 1/2 batch Buttermilk Cornbread (see recipe below)
• About 1/4 pound saltine crackers (about one sleeve), crushed
• 3 large hardboiled eggs, peeled and chopped
• 4 cups turkey pan juices, chicken broth, or lowsodium canned broth
• Salt and black pepper to taste

For the Buttermilk Cornbread:

• 4 tablespoons corn oil or bacon drippings
• 3 cups selfrising white cornmeal
• 2 1/2 to 3 cups buttermilk, shaken

Instructions

1. Preheat the oven to 350F. Lightly grease a 9 x 13 x 2inch baking dish with butter.
2. Spread the bread cubes in a single layer on a baking sheet and toast in the oven for 30 minutes, stirring once, until golden. Cool the bread cubes, then raise the oven temperature to 450F.
3. In a skillet over medium heat, saut the chopped onion in turkey fat or butter about 5 minutes, until softened and translucent but not browned.
4. In a very large bowl, break up the Buttermilk Cornbread and combine it with the toasted bread and crushed crackers. Add the sauted onion and chopped eggs, then mix gently with a fork to combine evenly.
5. Pour in 3 cups of broth and stir thoroughly; add more broth if needed so the mixture is very moist but not watery. Season with salt and freshly ground black pepper to taste.
6. Transfer the mixture to the greased baking dish and bake about 15 minutes, or until the top just begins to brown.

Buttermilk Cornbread

1. Preheat the oven to 450F.
2. Put 2 tablespoons of oil or bacon drippings into a seasoned 9inch castiron skillet and place over mediumhigh heat. In a large bowl, place the cornmeal and make a well in the center. Add the remaining oil and slowly stir in enough buttermilk with a fork to form a thick, pourable batter (you may not use all the buttermilk).
3. Pour the batter into the hot skilletthe oil should bubble up around the edgessmooth the top, let the skillet sit on the burner 1 minute, then transfer to the preheated oven.
4. Bake until nicely browned on top, about 20 minutes. Remove from the skillet and cool on a rack to keep the crust crisp.

Recipe inspired by Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008