Evening Edge
What’s For Dinner?
DEL.ICIO.USTruett Family Corn Bread Dressing
Rate this recipe: (average rating = 3.00 with 12 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Handed down from AJC dining critic Meridith Ford Goldman's grandmother, Mozel Truett Scogin, to her mother, Bennye Hensler, very little has changed in this recipe over the years. Ford's mother added poultry seasoning to it; Ford and her sister have added seasonings to the pan drippings via the beer baste they use. Until now, it has never been written down in recipe form; the women in their family have always made it together to pass on the knowledge. Worth its weight in gold, she says, it wouldn't be Thanksgiving without it. The finished dressing has the texture of a firm pudding.
Hands on time: 1 hour and 30 minutes Total time: 2 hours and 30 minutes Serves: 20
Ingredients:
-
1 recipe Buttermilk Corn Bread (see instructions, ingredients below)
1 dozen biscuits, frozen or made from scratch. (If made, see ingredients, instructions below; frozen biscuits can be used if time is short, but do not use canned biscuits.)
6 cups chicken broth, heated
1 cup chopped celery
2 large onions, finely chopped
3 cups pan drippings from turkey (see separate recipe listing for Roasted Turkey With Beer and Herb Baste)
3 1/2 tablespoons poultry seasoning
Salt and pepper to taste
Instructions:
Prepare corn bread and biscuits according to directions that follow:
For Buttermilk Corn Bread: Preheat oven to 400 degrees. Pour a small amount of oil (a few tablespoons) into a 9-by-13-inch pan and place it in the preheated oven. Meanwhile, in a large bowl, place 4 cups White Lily Buttermilk White Cornmeal Mix and make a well in the center. In another bowl combine 3 cups buttermilk, 1/2 cup vegetable oil and 2 large, lightly beaten eggs. Pour into well. Stir with a fork until well-combined. Pour the mixture into the hot pan. Bake for 20 to 25 minutes, or until golden brown. Set aside to cool.
For biscuits: Preheat oven to 425 degrees. Grease and flour two 8-inch cake pans. Blend together 3 cups flour, 1 1/2 tablespoons baking powder and 1 teaspoon salt. Cut 4 tablespoons butter and 4 tablespoons shortening into the flour with a pastry cutter or two forks until the fats are about the size of large peas. Add 2/3 cup buttermilk and 1/2 cup milk, mixing just to combine. Do not overwork. For dressing, there is no need to roll the dough out and cut it into biscuits. Divide the dough evenly into the two cake pans and bake for 10 to 15 minutes or until golden. Remove from the oven and let cool.
Preheat oven to 350 degrees. Grease a 9-by-13-inch shallow pan.
Once the corn bread and biscuits have cooled, place together in a food processor and process until fine. (The final ratio of corn bread to biscuit should be three parts corn bread to one part biscuit.)
Heat the chicken broth to a simmer. Add the celery, onions and broth to the corn bread/biscuit mixture. Add the pan drippings, stirring to combine. Add the poultry seasoning, salt and pepper. The texture should be like a thick cake batter or loose grits. When the seasonings are adjusted, pour the dressing into the prepared pan and bake for around 30 minutes, or until the top has browned and the center is slightly set.
For Buttermilk Corn Bread: Preheat oven to 400 degrees. Pour a small amount of oil (a few tablespoons) into a 9-by-13-inch pan and place it in the preheated oven. Meanwhile, in a large bowl, place 4 cups White Lily Buttermilk White Cornmeal Mix and make a well in the center. In another bowl combine 3 cups buttermilk, 1/2 cup vegetable oil and 2 large, lightly beaten eggs. Pour into well. Stir with a fork until well-combined. Pour the mixture into the hot pan. Bake for 20 to 25 minutes, or until golden brown. Set aside to cool.
For biscuits: Preheat oven to 425 degrees. Grease and flour two 8-inch cake pans. Blend together 3 cups flour, 1 1/2 tablespoons baking powder and 1 teaspoon salt. Cut 4 tablespoons butter and 4 tablespoons shortening into the flour with a pastry cutter or two forks until the fats are about the size of large peas. Add 2/3 cup buttermilk and 1/2 cup milk, mixing just to combine. Do not overwork. For dressing, there is no need to roll the dough out and cut it into biscuits. Divide the dough evenly into the two cake pans and bake for 10 to 15 minutes or until golden. Remove from the oven and let cool.
Preheat oven to 350 degrees. Grease a 9-by-13-inch shallow pan.
Once the corn bread and biscuits have cooled, place together in a food processor and process until fine. (The final ratio of corn bread to biscuit should be three parts corn bread to one part biscuit.)
Heat the chicken broth to a simmer. Add the celery, onions and broth to the corn bread/biscuit mixture. Add the pan drippings, stirring to combine. Add the poultry seasoning, salt and pepper. The texture should be like a thick cake batter or loose grits. When the seasonings are adjusted, pour the dressing into the prepared pan and bake for around 30 minutes, or until the top has browned and the center is slightly set.
Nutrition:
Per serving: 594 calories (percent of calories from fat, 67), 8 grams protein, 40 grams carbohydrates, 3 grams fiber, 44 grams fat (18 grams saturated), 62 milligrams cholesterol, 681 milligrams sodium.
More recipes like this:
Recipes in the same category:Atlanta recipes