My really good cornbread stuffing…..

O.K. I’ll admit it I do know how to cook.

This recipe is from my grandmother who had a lot of southern style to her cooking.

Take the giblets and liver out of the turkey and put in a small sauce pan fill with water and simmer for about 20 minutes.

For short cuts I use the packaged cornbread stuffing mix that comes dry in a bag or box. Mrs. Cubisons to be exact. I use 2 boxes, spread those in a big pan that you use to cook a turkey in. You can get the disposable tin foil ones. Then I cut celery in half lengthwise, and dice it from there small pieces. There should be at least 2 cups of celery used, measure once you get it chopped up. I cook a whole package of Jimmy Dean Sage sausage, the kind that comes in the silver plastic tube, breaking it up in the pan so it cooks like ground beef. Dump this in with the dressing and celery. Cut up an entire onion diced small. 2 cloves of fresh garlic diced. I and a half containers of the fresh button mushrooms from the produce dept. sliced thin…dump all this in to the dressing.

As far as seasoning….Go crazy here. I use Lawrys all purpose seasoning, garlic powder, onion powder, sage, tarragon, italian seasoning, dried celery flakes, dried parsley flakes, rosemary, tyme, black pepper, and poultry seasoning ….all in all it’s probably at least a third of a cup of seasoning total. I’m one of those cooks that doesn’t measure……. everything is eye-balled and tasted.

Take the giblets out and dice them up throw them in, and melt a stick of butter into the water that you have cooked the giblets in. Pour this all over your dressing, slowly moving all over the pan for even distribution. You can turn the dressing up while pouring so it gets into the bottom as well.

Now mix with your hands. The dressing should be very moist, not soaked but pretty damp. Stuff your turkey and reserve the other in a pan. Bake this for 45 min. at 350 degrees.

This is down home, good dressing, that’s easy and will win many hearts!


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