Texas Corn Bread Dressing

By á-174942

Ingredients

• SKILLET CORN BREAD:
• 2 cups cornmeal
• 2 cups flour
• 1 teaspoon sugar (optional)
• 8 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup safflower oil or bacon drippings
• 2 eggs
• 3 cups milk
• DRESSING:
• Skillet Corn Bread (see above)
• 2 1/2 cups cubed day-old bread
• 2 cups sliced celery
• 1 large bunch green onions chopped
• 1 onion chopped
• 1/2 cup chopped parsley
• 2 garlic cloves minced
• 1/4 cup butter - (1/2 stick)
• 1 teaspoon crushed dried thyme
• 1 teaspoon ground sage
• 1/2 teaspoon crushed dried rosemary
• 3 cups hot chicken or turkey stock
• Salt to taste
• Freshly-ground black pepper to taste
• Cayenne pepper to taste
• 2 eggs beaten

Preparation

Step 1

For the Skillet Corn Bread: Place 2 large cast-iron skillets in 400 degree oven. Combine cornmeal, flour, sugar, baking powder and salt in bowl. Mix oil, eggs and milk, then stir into dry ingredients. Add a bit more milk if batter is stiff.

Remove skillets from oven. Grease quickly with oil or bacon fat and divide batter between skillets. Smooth with spatula if necessary. Bake until golden brown, 20 minutes.

For the Dressing: Break up corn bread and bread into pieces not bigger than a teaspoon and place in large mixing bowl.

Cook celery, green onions, onion, parsley and garlic in butter over medium heat until softened. Add to cornbread mixture. Add thyme, sage and rosemary and mix well. Add stock, a bit at a time, mixing, until bread is well moistened. Season to taste with salt, pepper and cayenne pepper. Mix in eggs.

Stuff in turkey or bake uncovered in greased 13- by 9-inch baking dish at 375 degrees 50 to 60 minutes.

This recipe yields 14 cups.

Each 1/2-cup serving: 182 calories; 474 mg sodium; 44 mg cholesterol; 8 grams fat; 22 grams carbohydrates; 6 grams protein; 1.52 grams fiber.