Best Cornbread Dressing

Name: Best Cornbread Dressing
Ingredients: 4 cups water; Turkey giblets; 1-1/4 cups all-purpose flour; 3/4 cup yellow cornmeal; 1/4 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 large egg; 1 cup milk; 1/4 cup vegetable oil; 2 celery ribs, finely chopped; 1 large onion, finely chopped; 1 cup chopped pecans; 1 cup butter, cubed; 6 cups cubed soft bread (1/2-inch cubes); 2 large eggs, beaten; 1-1/2 teaspoons poultry seasoning; 1 teaspoon salt; 1/2 teaspoon pepper

19 ingredients

5 steps

Ingredients

4 cups water
Turkey giblets
1-1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1/4 cup vegetable oil
2 celery ribs, finely chopped
1 large onion, finely chopped
1 cup chopped pecans
1 cup butter, cubed
6 cups cubed soft bread (1/2-inch cubes)
2 large eggs, beaten
1-1/2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper

Directions

1

In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours.
2

Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan.
3

Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside.
4

Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use.
5

Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.