If you didn't make dressing (or stuffing, as some of us say) for Thanksgiving this year, then put this excellent recipe on the docket for Christmastime! The recipe was taught to me by a dear old Southern gentlelady, and I have tried to reduce it to a written version. The taste is full and rich.
1 13" x 9" pan of freshly baked cornbread
(make sure to use a non-sweetened recipe. I utilized a cornbread muffin recipe from the Southern Heritage cookbook series.)
1 large onion
2 celery hearts
4 T. butter
Neck and giblets of turkey
2 quarts water
Poultry seasoning to taste
Dice onions and celery; saute in butter. Boil neck and giblets of turkey in water to create broth. Crumble the cornbread into the base of your turkey roaster, mix in sauteed vegetables and moisten with broth. Add poultry seasoning to taste. Prepare turkey, and bake slowly (breast down) on top of the cornbread stuffing. The juices from the turkey will keep the dressing moist and flavorful.
Yield: about 20 servings