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2 c Cornmeal 12 sl Day old bread; crumbled
2 ts Baking powder 2 c To 2-1/2 cups turkey or
1 ts Baking soda -chicken broth
1/2 ts Salt 1 c Milk
2 ea Eggs; beaten 2 ea Eggs; beaten
2 c Buttermilk 1/4 ts Salt
2 tb Bacon drippings; melted 1 ts Poultry seasoning
3 ea Stalks celery; chopped 1/2 ts Rubbed sage
1 md Onion; chopped 1/4 ts Pepper
1/3 c Butter or margarine; melted
Combine cornmeal, baking powder, baking soda, and salt in a large
bowl; add 2 eggs, buttermilk, and melted bacon drippings, stirring
well.
Place a well-greased 10-inch cast-iron skillet in a 450 degrees F
oven for 4 minuutes or until hot. Remove skillet from oven; spoon
batter into skillet. Bake at 450 degrees F for 35 minutes or until
cornbread is lightly browned. Cool; crumble cornbread into a large
bowl.
Saute celery and onion in butter until tender. Add sauteed
vegetables and remaining ingredients to crumbled cornbread, stirring
well. Spoon dressing into a lightly greased 13″ x 9″ x 2″ pan. Bake
at 350 degrees F for 25 to 30 minutes. Yield: 8 servings.
Note: One (10-3/4 ounce) can chicken broth and 1 cup water may be
substituted for homemade chicken broth.
Dressing may be spooned into turkey cavities. Spoon any remaining
dressing into a lightly greased 2-quart casserole; bake at 350
degrees F for 25 to 30 minutes.
_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle
Payne Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett
Yields
8 servings
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