---------- Recipe via Meal-Master (tm) v8.02
  
       Title: HERBED CORNBREAD DRESSING, PART 2 OF 2
  Categories: Entrees, Southwest, Holiday, Herbs, Usenet
       Yield: 8 servings
  
            See Part 1
  
   : Continued from Part 1
   
   MAKE DRESSING:  30 minutes before you are ready to
   stuff the turkey, make the dressing.
   
   Crumble the stale cornbread in the very largest bowl
   you can find.  Add the herbed bread cubes and mix
   thoroughly by hand.  Add the rice and mix thoroughly
   by hand.
   
   Briefly saute the onions and celery in butter just
   enough to make the vegetables translucent.  Saute the
   mushrooms in butter (or margarine) until all the
   resulting liquid has evaporated.  Add the sauteed
   onions, celery and mushrooms, and mix thoroughly. Add
   the pecans and mix thoroughly. Season with salt,
   pepper, sage and thyme to taste.
   
   Bring the turkey broth to the boil and boil for a
   minute or two to make sure it is sterile. If you are
   going to stuff the turkey, add just enough turkey
   broth to barely moisten the dressing. Taste for
   seasoning and adjust if necessary.
   
   Very loosely stuff the abdominal cavity and breast
   cavity with dressing. Do not pack it in tightly.  It
   needs room to expand.  You are going to be cooking
   some more dressing in a baking pan beside the turkey,
   so there will be plenty to go around.
   
   Secure neck cavity opening with one or more poultry
   skewers.  The abdominal cavity may be left open or (if
   your butcher cleaned the turkey properly and left a
   flap of skin) secured with poultry skewers.
   
   Add enough boiling broth to the remaining dressing to
   moisten it uniformly. Do not over-moisten.  The baked
   dressing should be barely moist, not gummy-wet.  14
   Spoon dressing into uncoated baking pans.  Cover with
   foil/plastic wrap and refrigerate until ready to bake.
   
   One half hour before serving dinner, bake dressing,
   uncovered, at 425 degrees F. for 30 minutes.
   
   NOTES:
   
   *  Southwestern style herbed cornbread turkey stuffing
   ~- This is the traditional McGarvey family dressing
   for Thanksgiving and Christmas dinner. It originated
   with my maternal grandmother in southern Virginia and
   evolved through her moves to Texas, Oklahoma and
   California and further evolved through my military
   family’s moves all over the world.  The recipe
   includes making 1 batch of cornbread and 1 batch of
   turkey broth.  Directions are given for both stuffing
   the bird and baking the dressing separately.
   
   *  This recipe makes enough dressing to stuff a
   15-pound turkey and 2 9-inch-square baking pans.
   
   *  Never stuff the turkey until you are ready to roast
   it.  Cooking lore is rife with horror stories of food
   poisoning resulting from turkeys stuffed too early and
   let sit while wonderful organisms develop in the
   stuffing. Make sure you bring the turkey broth to a
   boil before you use it, just to make sure that nothing
   is growing in it. The stuffing inside a turkey does
   not reach a high enough temperature to kill bacteria
   while the turkey is roasting, so you must be extremely
   careful with what you put there.
   
   *  I like to use Pepperidge Farm brand herbed bread
   cubes.
   
   *  I use a huge ceramic bowl (large enough for
   “rising” a 4-loaf recipe of bread dough) in which  to
   mix the dressing.  If you don't have one handy, you
   can use your kitchen sink. Clean and rinse the sink
   thoroughly, then put in the stopper and use as a
   mixing bowl. If you are going to stuff the turkey, be
   sure that you don't overmoisten the dressing. The
   stuffing will absorb a lot of moisture from the bird,
   and who wants a turkey with stuffing soup? Also, be
   sure to not over-stuff the turkey: the stuffing will
   expand during the roasting and it needs room to expand.
   
   *  About 12 C of turkey broth is at least double the
   amount of liquid necessary to moisten the dressing.
   If you use all of it, you will not have a relatively
   light, dry dressing. The extra broth should be used in
   making turkey gravy or can be the base stock for
   making turkey soup with the carcass. If you're not up
   to making turkey broth, you can substitute chicken
   broth, but this is a great way to use the neck and
   gizzard.
   
   *  No quantities of the herbs are given because you
   can make this as spicy or as mild as you like. We like
   ours heavy on the sage and thyme.
   
   : Difficulty:  moderate.
   : Time:  several hours, spread over 2 days.
   : Precision:  measure the cornbread ingredients.
   
   : Pamela McGarvey
   : UCLA Comprehensive Epilepsy Program, Los Angeles,
   Calif., USA :
   {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
   
   : Copyright (C) 1986 USENET Community Trust
  
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