Grandma Lizzie's Cornbread Dressing

Name: Grandma Lizzie's Cornbread Dressing
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Southern
Ingredients: 4 Tbsps corn oil or bacon drippings; 2 Tbsps turkey fat or butter, skimmed from pan drippings; 10 servings Butter, for greasing pan; 591 milliliters buttermilk, well shaken; 710 milliliters self-rising white cornmeal; 3 larges hard-boiled large eggs, peeled and chopped; 1 mediums onion, finely chopped; 10 servings Salt and pepper; 113 grams saltine crackers, or about 1 sleeve crumbled; 946 milliliters turkey pan juices, chicken broth or low-sodium canned broth; 1 loafs white bread, cut into small cubes and toasted

You can never have too many side dish recipes, so give Grandma Lizzie's Cornbread Dressing a try. This recipe serves 10. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 21g of protein, 23g of fat, and a total of 546 calories. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. If you have self-rising cornmeal, onion, bread, and a few other ingredients on hand, you can make it. This recipe is typical of Southern cuisine.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.

Equipment you will use

Baking Pan

Oven

Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.

Ingredients you will need

Bread Cubes

Toast

Equipment you will use

Baking Sheet

Oven

In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs.

Ingredients you will need

Cracker Crumbs

Bread Cubes

Buttermilk

Turkey Fat

Cornbread

Onion

Equipment you will use

Frying Pan

Bowl

Add the onions and eggs and toss with a fork until mixed.

Ingredients you will need

Onion

Egg

Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Broth

Bake in the prepared pan until slightly browned, about 15 minutes.

Equipment you will use

Oven

Frying Pan

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.

Ingredients you will need

Buttermilk

Cornmeal

Cooking Oil

Equipment you will use

Mixing Bowl

Frying Pan

Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

Ingredients you will need

Cornbread

Crust

Cooking Oil

Equipment you will use

Wire Rack

Stove

Frying Pan

Equipment

Ingredients

Servings:

4Tbsps

corn oil or bacon drippings 2Tbsps

turkey fat or butter, skimmed from pan drippings 10servings

Butter, for greasing pan 591milliliters

buttermilk, well shaken 710milliliters

self-rising white cornmeal 3larges

hard-boiled large eggs, peeled and chopped 1mediums

onion, finely chopped 10servings

Salt and pepper 113grams

saltine crackers, or about 1 sleeve crumbled 946milliliters

turkey pan juices, chicken broth or low-sodium canned broth 1loafs

white bread, cut into small cubes and toasted

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Dr. H. Thanisch (Erben Müller-Burggraef) Berncasteler Doctor Riesling Kabinett. It has 4 out of 5 stars and a bottle costs about 28 dollars.

Dr. H. Thanisch (Erben Müller-Burggraef) Berncasteler Doctor Riesling Kabinett

The wine shows a pronounced bouquet of very ripe red and yellow fruits with exotic and slightly spicy notes with well-integrated acidity. The slatey minerality so typical of the Mosel adds further complexity.This wine matches delicate foods excellently. Try this wine with veal, shellfish, roasted poultry or fish.