Start early in
the morning (or can do the night before): cook 2 Jiffy cornbread mixes per
package instructions in a 13x9 pan at 400 degrees until done. (15-20 min.) Let
cool then crumble into bite-sized pieces. (I cut into 1 in. squares in pan and
then crumble it up.) Toast 12 slices bread (I like whole wheat but have used
white) cool, then pulse in the food processor until tiny crumbs. Pour
breadcrumb mixture on top of crumbled corn bread.
(or next day after you get the turkey in the oven) prepare turkey broth by
cooking the giblets in 4-6 cups of water or use 4 chicken bouillon cubes in
water or prepared chicken stock. Use food processor to chop one medium onion,
then 3 or 4 stalks of celery. Place skillet on top of stove on medium and melt
one stick of margarine, then add 1 pound pork sausage and cook, chopping it
into small pieces with spatula. To this mixture add the celery and onion and
the 13x9 pan with cornbread and bread mixture add 1 t. pepper, 1 t. sage, 1 t.
poultry seasoning and mix throughout. Then pour everything in the skillet on
top and blend together in pan. Then pour 2 cups of the broth over this, adding
more broth ½ cup at a time until it forms a stiff dough. It can now be cooked
in a couple buttered baking dishes for 20-25min. at 350 degrees if you prefer your dressing soft.
husband’s mother always made dressing balls, so if you wish to do that you can
roll the mixture into balls or I scoop it with a buttered ¼ cup measuring cup
and place the humps into a buttered dish and cook at 350 for 25 minutes. This
recipe will make 28 ¼ cup balls which should serve around 14 guests.
Book info:Christmas Belles of Georgia, Barbour Publishing, 2011.
My novella is entitled Nick’s Christmas Carol.
Blurb: In Nick’s
Christmas Carol, my hero’s aunt who raised him makes this recipe for
Thanksgiving and Christmas dinner each year. She lives in Atlanta, Georgia, so
is a great southern cook. This is also the recipe I make for my Thanksgiving
dinner each year. It is a several-steps process, but well-worth the effort—just
ask mykids who don’t like anyone else’s
dressing as much as mine! I got the basic recipe from the cooks at the school
where I taught for two years in South Carolina and have gradually tweaked it to
make it my own.