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Cornbread Dressing Reigns Supreme
Posted By News Staff On Sunday, December 23, 2012 @ 8:00 am In Arts and Leisure | 1 Comment
Nashville, TN – In the South, cornbread dressing laden with sage, onions and celery reigns as the all-time favorite accompaniment to the holiday turkey.
“Whether yours is a cherished family recipe or dressed-up with fruit and a savory meat, the secret to wonderful dressing is great cornbread,” suggests Martha White® baking expert Linda Carman.
1 1/3 cups milk
1/4 cup Crisco® Vegetable Oil
2 cups Martha White® Self-Rising Corn Meal Mix
1/2 cup butter or margarine
1 cup chopped onion
1 cup chopped celery
Crumbled cornbread from above, about 6 cups
4 cups dry bread cubes or crumbled, toasted biscuits
1 cup chopped cooked country ham
1 cup raisins, dried sweetened cranberries or chopped apricots
1/4 cup chopped fresh parsley
2 teaspoons dried sage leaves
4 cups chicken broth
1. Heat oven to 450° F. Grease 10 1/2-inch cast iron skillet. Place in oven to heat. In large bowl, beat egg. Add remaining cornbread ingredients; mix well. (Batter should be creamy and pourable. If too thick, add more milk.) Pour into hot skillet. Bake at 450° F. for 20 to 25 minutes or until golden brown and center is firm. Cool cornbread; crumble and set aside. Reduce heat to 375° F.
2. Grease 13 X 9-inch or other 3 quart baking dish. In large skillet, melt butter over medium heat. Add onions and celery; cook and stir until vegetables are tender. In large bowl, combine vegetable mixture and remaining dressing ingredients; toss gently to mix. Spoon into greased baking dish. Bake at 375° F. for 40 to 45 minutes or until golden brown.
10 to 12 servings
® Crisco is a registered trademark of The J.M. Smucker Company.
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