When folks think of "Thanksgiving" their thoughts often turn to turkey and dressing. This is my version of dressing and my whole family love it.—Kim Kreider, Mount Joy, Pennsylvania
- 4 cups water
- Turkey giblets
- CORN BREAD:
- 1-1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 2 celery ribs, finely chopped
- 1 large onion, finely chopped
- 1 cup chopped pecans
- 1 cup butter, cubed
- 6 cups cubed soft bread (1/2-inch cubes)
- 2 eggs, beaten
- 1-1/2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours.
- Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan.
- Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut corn bread into 1/2-in. cubes; set aside.
- Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the corn bread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use.
- Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned. Yield: 12 servings.
Originally published as Best Corn Bread Dressing in Light & Tasty
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