This is the dressing that my Grannie always made for Thanksgiving. It’s a family favorite. You can double this recipe and cook it in a 9×13 baking dish for a larger crowd. This can be made the day before and cooked on the day you want to serve.
Cornbread Turkey Dressing
Florence Morgan
Equipment
- Pre-heat oven to 400℉
- #5 cast iron skillet
- 8x8 baking dish
Ingredients
Cornbread
- ½ cup cornmeal
- ½ cup flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tbsp honey
- 2 tbsp butter, melted
- 1 egg
- ¾ cup buttermilk
Dressing
- ¼ lb saltine crackers, crushed
- corn bread, crumbled
- ¼ tsp salt
- ½ tsp poultry seasoning
- ½ cup butter
- 1 cup celery, chopped
- 1 large onion, chopped
- 2 cups turkey broth
Instructions
Cornbread
- Put a dollop of butter in a #5 cast iron skillet. Place in oven to melt butter and warm skillet.
- Mix dry ingredients in a large bowl. Make a "well" in the middle of the dry ingredients.
- Add everything but the buttermilk and whisk in the "well" until the eggs are slightly beaten.
- Add buttermilk and mix together.
- Pour batter into warm skillet.
Cook for 25 minutes or until golden brown
Dressing
- Mix first four ingredients in large bowl.
- Saute butter, celery and onion until onions are transluscent.
- Stir into dry ingredients.
- Add 2 cups turkey broth. Mix together.