*  Exported from  MasterCook  *
 
                   HERBED CORNBREAD DRESSING, PART 1 OF 2
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Entrees                          Holiday
                 Usenet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CORNBREAD-----
    1 1/2   c            Cornmeal, yellow
      1/2   c            Flour, all-purpose
    1       t            Salt
    2       T            Baking powder
    1                    Egg (lightly beaten)
    3       T            Vegetable oil
    1       c            Milk
                         Vegetable oil
                         -----TURKEY BROTH-----
    1                    Turkey neck
                         -(skin removed)
                         Giblets and gizzard
                         -from 1 turkey
                         Leaves from 4
                         -celery stalks
    1                    Celery stalk
    1       sm           Onion, quartered
   12       c            Water
                         -----DRESSING-----
   12       oz           Bread cubes (herbed)
    1       lg           Yellow onion,
                         -chopped fine
    3                    Celery stalks,
                         -chopped fine
    3       c            Rice, cooked (cooled
                         -uncovered overnight
                         -in a shallow dish)
      1/2   lb           Mushrooms, sliced
    2       c            Pecans, roughly chopped
                         Butter (or margarine)
                         Salt
                         Black pepper
                         Rubbed sage
                         Thyme
 
   MAKE CORNBREAD:  The night before, make the cornbread.  Preheat oven to 425
   degrees F.
   
   Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch square
   baking pan, with vegetable oil. Put pan in oven while it is preheating and
   you are mixing the cornbread batter.
   
   In a mixing bowl, blend together the cornmeal, flour, salt and baking
   powder. Stir in the egg and about 3 T vegetable oil. Add milk and mix
   thoroughly by hand. The consistency should be a thick, but not “doughy,”
   liquid.  It may be necessary to add a little more milk. Pour into preheated
   pan and bake for 30 minutes or until slightly brown on top.
   
   Let cool in pan for 30 minutes.  Remove from pan and break up into very
   large chunks in a large mixing bowl. Let stand overnight, uncovered. This
   will ensure that it is dry and stale.
   
   MAKE TURKEY BROTH:  The night before, make the turkey broth.  Bring about
   12 C of water to a boil in a large pot. Thoroughly rinse turkey neck,
   giblets and gizzard. Add turkey parts, onion, celery leaves and celery
   stalk to water, cover and reduce heat to a low simmer. Simmer on very low
   heat for 2 hours. Strain the broth, cover, cool quickly and refrigerate.
   
   : Continued in Part 2
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
                    - - - - - - - - - - - - - - - - - -