Goodness gracious, I have been cooking since I got out of bed this morning for our early Thanksgiving with my daughter and her family. Needless to say, I am stuffed after eating everything this afternoon, but it sure was good. My favorite part about Thanksgiving is the dressing and giblet gravy. I eat if for breakfast lunch and dinner for days after its made. This is the recipe that both of my Grandmothers used and I dont change a thing. Same goes for the giblet gravy which is a must with dressing. I am posting two photos, one of just the dressing and then one on my plate with the giblet gravy on top. Southern Cornbread Dressing and Giblet Gravy 6 C. crumbled cornbread 8 biscuits, crumbled 1 medium onion, chopped 1 stalk celery, diced 5 T. butter, melted 3 large eggs, beaten 1/2 tsp. salt 1/2 tsp. black pepper 1 tsp. rubbed sage 1 tsp. poultry seasoning 4 C. chicken broth 1/2 - 1 C. milk In a large bowl combine the crumbled cornbread and biscuits. Add the onion and celery and mix well. Add the melted butter, eggs, seasonings and chicken broth. At this point stir in 1/2 C. milk, you want it a little soupy, add more milk if needed. Pour into two prepared (buttered) baking dishes...one 10x13 and one smaller one. Pour the dressing to about 1 thickness in the baking dish (Nannie always said you want thin dressing not thick). Bake at 375 degrees for 45-50 minutes or until golden brown on top and set. Giblet Gravy 2 C. water Giblets from hen or turkey (neck, gizzard, liver and heart) 1 large egg 1 T. butter 2 T. milk 1/4 C. all purpose flour 1 T. cornstarch pinch each of salt and pepper Place the giblets in a pot and cover with 2 C. water, bring to a boil and reduce the heat to medium, drop in the egg to boil along with the giblets. Cook for 20 minutes. Remove the egg and place in a cool bowl of water. Remove the giblets and set aside to cool enough to chop up and then pull as much meat as you can off the neck bone. Combine the flour and the cornstarch in a bowl. Add in 1/4 C. of the water (broth from the pot) and whisk well. Add the 2 T. milk to the pot along with the butter and bring back up to a boil. Whisk in the flour mixture until smooth. Cook for 2-3 minutes to thicken up (this is not a thick gravy). Remove from heat, stir in the chopped giblets, peel the egg and chop up and add to the mixture then salt and pepper to taste. Stir to combine well and serve over the top of the dressing.
Posted on: Wed, 05 Nov 2014 22:05:36 +0000
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