Dressing “Not Stuffing” Ingredients

Cornbread

• 1 3/4 cups self-rising white cornmeal mix

• 1 cup flour

• 2 large eggs

• 1 cup whole buttermilk

• 1/2  cup vegetable oil heated in skillet or pan 

Ingredients 

Dressing 

• 1 stick salted butter + 2 tbsp oil

• 1 chopped onion large onion

• chopped celery (from 2-3 stalks)

• 1 cup chopped bell pepper 

• 3-4 chopped garlic cloves

• 1 bay leaf 

• 3 large eggs

• 4-6 slices of Toasted sandwich bread

• Approx. 10 cups chicken broth (I make my broth out of simmered chicken parts but you may use the carton kind)

• 1 Tbsp black pepper

• 1 Tbsp Dutch & Rio

• 1 Tbsp. Ground sage

• 1 tsp Poultry Seasoning

• 1 Tbsp garlic powder

• 1/2 tsp white pepper

• 1 tsp kosher salt

• 1/2 tsp. Ground cumin (optional) 

• Can cream of chicken (optional)

Directions

1. Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and flour, if in a large bowl. Stir in eggs and buttermilk in a medium bowl; add hot oil to cornmeal mixture, stirring just until moistened. Pour into pan and bake until Golden brown.

2. Cool. Break into crumbs in a large bowl. 

3. Break toast into pieces and add toast to bowl. Set aside.

Vegetables

In a sautée pan, sauté stick of butter, oil, vegetables, garlic, bay leaf, until clear and tender. Remove bay leaf. Add sautéed vegetables to large bowl of bread crumbs.  

Gradually add broth and seasoning and stir until combined. Before adding eggs, taste to see if more seasoning or salt is necessary.

Add eggs. Combine. Pour into greased baking dish and bake until golden brown.

Spoon Turkey drippings over the dressing for another layer of flavor.