South Georgia Cornbread Dressing w/Giblet Gravy

This recipe for cornbread dressing is derived from the best of my mother’s and several aunts’ cornbread dressing recipes.  It is best served with turkey and giblet gravy.  We make our own chicken broth by soaking a Perdue Hen with giblets in salt water (1/2 cup kosher salt to 2 gallons water) overnight, then, rinsing, covering with water and slow boiling until done, about 1 ½ hours.  If you choose to use canned chicken broth then use Butterball® brand Chicken Broth.  A day or two before Thanksgiving make a skillet of buttermilk cornbread, using Martha White Self-Rising Corn Meal Mix.  If you’ve never made cornbread, then follow the directions on the back of the package, using two cups of mix, a brown hen egg, peanut oil and whole buttermilk.  For best results you should also use a 9” black cast iron skillet.  After the cornbread is done, wrap it in Saran Wrap and leave it out.  You will also need to set out six slices of French bread or six buttermilk biscuits for a couple of days so they can harden. 

Cornbread Dressing

Ingredients:

1 – Pan of buttermilk cornbread

6 – Stale buttermilk biscuits or slices of French bread.

1– Medium onion, finely chopped

5 – Celery stalks, finely chopped

4– Fresh brown hen eggs, slightly beaten

1 – Can of Crème of Chicken Soup

1 – Can of Crème of Celery Soup

1 – Stick of cow salve (butter)

1 – Teaspoon Poultry Seasoning

½ - Teaspoon each of salt and fresh ground black pepper

2 or 3 - cups of Turkey or Chicken Broth (from cooking the turkey or hen.)  If using canned broth use chicken broth.

Instructions:

- Preheat oven to 350° F.

- Spray 2 – 8”x8”x2” Pyrex casserole dishes, or two 9”x7”x1 ½” Pyrex casserole dishes with Pam.

- Melt the stick of butter in a large black iron skillet over medium heat. 

- Add the chopped onions and celery and sauté for three or four minutes.

- In a very large bowl or pan crumble the cornbread and biscuits or bread into very small pieces.  Stir in four slightly beaten hen eggs, the seasonings, and about half the sautéed onion and celery and butter.  Mix well with large spoon. 

- Add the Crème of Chicken Soup, mix well. 

- Add the Crème of Celery Soup, mix well.  Add as much turkey or chicken broth as needed to make the dressing have the consistency of cornbread mix before baking.  If in doubt add a little more broth.

- Spoon the mixture into the baking dishes.

- Bake at 350° for 40 minutes.  It should be perfect. 

- Remove from oven and let stand at least ten minutes before serving.

 Giblet Gravy

Ingredients:

2 - Cans of Crème of Chicken Soup

1 - Can of Chicken broth or 1 ½ cups of fresh turkey or chicken broth.

1 – Cup coarsely cooked and chopped giblets or thigh meat from the hen.

2 – Hard boiled brown hen eggs, coarsely chopped.

- Salt and pepper to taste.

- The other half of the sautéed onions, celery, and butter.

6 – Ounces very dry sherry.

Instructions:

- Mix all ingredients together in a large sauce pan.  Simmer over medium-low heat for 30 to 45 minutes, until heated through.   Add ½ ounce of the dry sherry prior to serving.

- Drink the other 5 ½ ounces of dry sherry as you finish cooking the Thanksgiving Dinner.  You’ll be surprised how much easier things will go.

 -Spoon the giblet gravy over the serving of cornbread dressing and turkey or hen. 

-Prepare to experience one of the greatest taste treats in history. 

- Caution, you should guard against making yourself sick by eating too much dressing and gravy.  But, if you do, you will be in good company.

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