*  Exported from  MasterCook  *

                 HERBED CORNBREAD DRESSING, PART 1 OF 2

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Entrees                          Holiday
               Usenet

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----CORNBREAD-----
  1 1/2   c            Cornmeal, yellow
    1/2   c            Flour, all-purpose
  1       t            Salt
  2       T            Baking powder
  1                    Egg (lightly beaten)
  3       T            Vegetable oil
  1       c            Milk
                       Vegetable oil
                       -----TURKEY BROTH-----
  1                    Turkey neck
                       -(skin removed)
                       Giblets and gizzard
                       -from 1 turkey
                       Leaves from 4
                       -celery stalks
  1                    Celery stalk
  1       sm           Onion, quartered
 12       c            Water
                       -----DRESSING-----
 12       oz           Bread cubes (herbed)
  1       lg           Yellow onion,
                       -chopped fine
  3                    Celery stalks,
                       -chopped fine
  3       c            Rice, cooked (cooled
                       -uncovered overnight
                       -in a shallow dish)
    1/2   lb           Mushrooms, sliced
  2       c            Pecans, roughly chopped
                       Butter (or margarine)
                       Salt
                       Black pepper
                       Rubbed sage
                       Thyme

 MAKE CORNBREAD:  The night before, make the cornbread.  Preheat oven to 425
 degrees F.

 Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch square
 baking pan, with vegetable oil. Put pan in oven while it is preheating and
 you are mixing the cornbread batter.

 In a mixing bowl, blend together the cornmeal, flour, salt and baking
 powder. Stir in the egg and about 3 T vegetable oil. Add milk and mix
 thoroughly by hand. The consistency should be a thick, but not "doughy,"
 liquid.  It may be necessary to add a little more milk. Pour into preheated
 pan and bake for 30 minutes or until slightly brown on top.

 Let cool in pan for 30 minutes.  Remove from pan and break up into very
 large chunks in a large mixing bowl. Let stand overnight, uncovered. This
 will ensure that it is dry and stale.

 MAKE TURKEY BROTH:  The night before, make the turkey broth.  Bring about
 12 C of water to a boil in a large pot. Thoroughly rinse turkey neck,
 giblets and gizzard. Add turkey parts, onion, celery leaves and celery
 stalk to water, cover and reduce heat to a low simmer. Simmer on very low
 heat for 2 hours. Strain the broth, cover, cool quickly and refrigerate.

 : Continued in Part 2

 : Copyright (C) 1986 USENET Community Trust



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