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Holiday Dressing




Source of Recipe


From Bill Eaton


Recipe Introduction


Bill writes:
My holiday dressing is actually a 'process' rather than just a recipe. It takes at least 2 days to make. Most of that is for 'soaking' purposes. Like casseroles, they are always better the next day. I lack the ability to be brief, but here goes...
I DO NOT use turkey for my dressing. Chicken only. What ever parts are on sale is what I use. Its for the broth.

Fill a large pot with enough water to make at least 8 cups of broth. No seasonings at this point. Stew the chicken pieces about an hour. Remove chicken, strain to remove unwanted material, seal the broth and refrigerate. This is done because I do the rest the next day. I believe you would say at this point,,,,here kitty!!
The main ingredient is home made cornbread, as I stated in my original, nothing out of a box.
Pre-heat oven to 450. Put 3 Tbls. of cooking oil in the skillet and heat for 8 mins. Use at least a 12" skillet. Use 3 cups of self-rising white corn meal, 2 whole eggs, and about 1 1/2 to 2 cups of buttermilk. The batter should be medium thick. Just a step or two thicker than pancake batter. When the skillet and oil have heated, add to the batter, mix quickly and well, then pour and bake at 450 for approx. 25-30 mins..Turn out the loaf, and let cool.
Dice 1 1/2 to 2 cups each of onion and celery, and saute in 4 tbls butter, or cooking oleo, until soft. You can use the same skillet as for the cornbread. Set aside.
After oven has cooled to about 250, place 6 slices of white bread on a pan and heat just to the crisp stage. No need to brown. Cool. (This step can be done before the cornbread.)
After everything is cool enough to handle, cube the loaf bread, crumble the cornbread and add the onion and celery. Add 2 more whole eggs. Mix very throughly.
This is the tricky part, it has never been written down. You may have to tinker with the seasonings during your 'test drive'.
3-4 tsps. salt and black pepper
1 rounded Tbls. ground sage
1 rounded Tbls. dried parsley
2-3 tsps. ground thyme
Mix.
Start with about 4-5 cups of broth, mixing well, the mixture should not be to thin and runny, or gooky thick. There will be more broth add at the time of baking.
This volume should make 1 13x9 and 2 8x8 pans. Seal tightly and refrigerate.
At baking time, heat oven to 425. Drizzle additional broth over dressing, being careful not to make it to soggy. Bake 35-45 mins., or until the top and edges are toasty brown. Center should be firm.