THE RELUCTANT GOURMET COOKING COMMUNITY

[LADawg]

With Thanksgiving and Christmas coming up I only think it’s fair for me to share my recipe for cornbread dressing. This recipe was developed by my wife after many long distant telephone calls to my mother, Hoyte Smith. Very Good!!!!!!

HOYTE'S CORNBREAD DRESSING
The recipe although simple takes a lot of time and should be started well in advance to the actual cooking of the dressing. It’s made in three steps.

STEP ONE-Making the Broth
This step should be done the day before the dressing is made. In a stock pot place about 3 pounds of chicken parts. Chicken backs, necks, and wing tips will do, although you may want to include a couple of thighs and/or drumsticks. Add 6 or 7 cups of Water, one Sliced Carrot , 1/4 Cup Chopped Celery, a small Chopped Onion, 3 or 4 Whole Peppercorns, 2 Bay Leaves and 2 Teaspoons Salt. Bring to a boil, reduce heat to simmer and cook for 2 hours. Strain the broth and place in the refrigerator overnight for the fat to solidify. Remove as much of the fat as you can before using the broth in Step Three.
The chicken meat may be removed from the bones and used in other recipes such as Tetrazzini or chicken salad.

STEP TWO-Making the Cornbread
Please DO NOT PUT ANY SUGAR IN THE CORNBREAD
It is best made in a cast iron skillet. Preheat the oven to 450°. While the oven is heating melt 1/4 Cup Shortening (in the cast iron skillet) until it is hot and starts to smoke. Meanwhile mix 2 Cups of self-rising White Cornmeal mix with 1/4 Teaspoon Baking Soda in a large heat resistant bowl. In a smaller bowl beat 3 Eggs and mix them with 1 1/2 Cups of Buttermilk. Right before you remove the hot Shortening from the oven, pour the Egg and Buttermilk mixture over the Cornmeal and stir several times to mix. Pour the hot Shortening into the bowl with the Cornmeal, Egg, Buttermilk mixture. Stir several times to mix. Sprinkle a couple of pinches of dry Cornmeal into the hot skillet. Pour the cornmeal mixture into the hot skillet and return to the oven immediately. Bake at 450° for 20 minutes The cornbread should be allowed to cool at least 30 minutes before going to Step Three.

STEP THREE-Making the Dressing
Remove the broth from the refrigerator. If you did not remove the solidified fat as recommended in Step One, do it before going any further. Heat the cold Broth until it is a liquid. Reserve one cup for making gravy. To the remaining Broth add enough Water to make at least 3 Cups (a little more won't hurt). To the Broth add 6 Tablespoons finely Chopped Onion and 3 Tablespoons finely Chopped Celery. Simmer for about 15 minutes.
Prepare 4 Cups of Light Bread Crumbs using 5 slices of Light Bread. Place these in a large mixing bowl. Pour the heated broth over the Bread Crumbs. Crumble in the Cornbread and mix well. Add 1 1/2 Cups of Water. The Dressing should be very moist. If you think more liquid is needed add more Water, a little at a time, until you think it is moist enough. Stir in one Well Beaten Egg and 1 or 2 Chopped Hard Boiled Eggs. Add Salt and Fresh Ground Black Pepper to Taste. Since the Broth contains Salt caution should be used when adding the Salt, but a good dusting of Fresh Ground Black Pepper is in order. Pour the dressing into a greased 9" X 13" baking dish, cover and seal with Aluminum foil. Bake in a preheated 400° oven for 20 minutes. Remove the aluminum foil (be careful-there may be steam present). Increase the heat to 450° and continue to bake long enough for the dressing to begin to crust. About another 10 to 15 minutes.

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[Reluctant Gourmet]

Thanks LADawg, looks incredible.