Who knew turkey neck meat could be the star of the show? This cornbread dressing is rich, hearty, and just the thing to make any dinner feel like a special occasion.
1 box Jiffy cornbread mix
1 tablespoon sugar (added to cornbread mix)
1 cup medium diced Vidalia or sweet onion
1 cup medium diced celery (strings removed)
6 slices diced lean bacon
1 egg, slightly beaten
5 slices day old bread, cubed (heels, buns)
2 teaspoons sage, to taste
salt and pepper if desired
Giblets
turkey neck and giblets
4 cups water
1 tablespoon salt
1/4 teaspoon black pepper
4 ribs celery, broken into pieces
Prepare giblets (see below).
Bake cornbread.
While both of these are cooking, prepare the rest of the dressing.
Fry the bacon to a soft crisp. Remove bacon. Saute the onion and celery in the bacon fat until the onions are clear and the celery is soft.
In a large bowl, combine crumbled cornbread, diced bread, onion, celery and bacon. Add neck meat and some of the broth. Add egg and mix well. Add more broth as needed. Dressing should be the consistency of oatmeal. Add sage to taste -- Remember, cooking increases flavor. Don't add much!
Spray a 9x13 pan with vegetable spray and pour dressing into pan. Cover with foil. Bake at 350 degrees F for 30-45 min. Remove foil and bake 10 min. or until top is light brown. This dressing may also me cooked inside of the turkey cavity and neck cavity.
Giblets: Place all of the above ingredients into a large pot and bring to a boil. Lower heat and cook until neck meat is very tender. More water may be added as necessary. Note: adding to much water will dilute flavors. When meat is tender, remove from heat and let cool. When cool, drain liquid and reserve. Remove all meat from neck. We usually give the gizzard and liver to the dog, but you can use them anyway you like.
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When sauteing the vegetables, cook them until soft but not browned.
Try different herbs, such as thyme, parsley, or rosemary, for variety.
For a spicier kick, add cayenne pepper or chopped jalapenos to the dressing mixture.
If you find the mixture too dry, gradually add more broth until you reach the desired consistency.
Using a combination of cornbread and traditional bread adds texture but can alter moisture levels, so keep an eye on the consistency.
Make mini dressings in muffin tins for individual servings, reducing cooking time and making for a fun presentation.
You can use any brand of cornbread mix, but make sure to account for any package size differences. One box of Jiffy cornbread makes 1 thin 9x9-inch pan of cornbread.
Absolutely. Making cornbread from scratch allows you to control the ingredients and flavor. Just make sure to only use the equivalent of one thin 9x9-inch size pan of cornbread.
You can use cooked turkey or chicken, or mushrooms for an umami flavor. Keep in mind the overall flavor will change slightly.
You can use turkey bacon or a plant-based bacon alternative if you want a lower-fat option, or simply omit bacon entirely and use olive oil to saute the vegetables.
Simply cut it into cubes. If it feels too soft, you can let it sit out for a few hours to dry out slightly, or toast the cubes in the oven for a few minutes to help them hold their structure in the dressing.
You can prepare the dressing a day in advance and store it in the refrigerator. Just be sure to cover it well to prevent it from drying out.
The dressing is done when the top is golden brown, and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Yes, cornbread dressing freezes well. Allow it to cool completely, then store it in airtight containers. It can be frozen for about 2-3 months.
Store any leftover dressing in an airtight container in the refrigerator for up to 3-4 days.
To reheat, place the dressing in an oven-safe dish, cover with foil, and reheat in a preheated oven at 350 degrees F until warmed through, about 20-30 minutes. You can also microwave it, but be sure to add a splash of broth to keep it moist and cover it loosely with plastic wrap.
You can add a variety of ingredients like cooked sausage, nuts, dried fruits, or different herbs and spices to vary the flavor and texture.
The sugar helps to balance the flavors by adding a touch of sweetness. You can omit it if desired.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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