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Tuesday, October 19, 2010

wonderful cornbread dressing

This is the Lodge 5 quart chicken fryer. I've actually never used it to fry chicken.

It's a 12 inch deep skillet with a lid. It can be used as a 5 quart dutch oven, but it's wider and shorter than the Lodge 5 quart dutch oven.

This is the pan I use to make wonderful cornbread dressing; Since it's cast iron, you don't need two separate pans for the cornbread and the dressing!

You don't use the lid when making this dressing, but if frying chicken, you definitely use the lid.

You need a turkey to make this dressing. It goes with roasted turkey.

As you're prepping the turkey, put the giblets, tail, and wing tips in a pot.

Roast the neck in the oven along with the turkey. You'll be using the neck meat for the dressing.

Finely chop onions and celery; Add to the pot, along with chicken broth.

Mix chicken granules, seasoned salt, sage*, onion powder, garlic powder, and black pepper in a bowl. After you rub the turkey with this, throw the rest in the pot, and add more.

*sage, or poultry seasoning

Bring to a boil, then reduce heat and simmer. Skim whatever junk comes to the top as it simmers.

Take 3 boxes of Jiffy cornbread mix; Follow the box directions, pour into the above pan, and bake.

It's got to be Jiffy; Scratch cornbread, if it does not contain flour and sugar, will NOT be good.

When the cornbread is done, break it up in the pan with a spoon.

When the stock has simmered for a couple of hours and everything is skimmed off the top, remove the wing tips and tail, and discard.

Remove the giblets and cut them up. Add to the crumbled cornbread.

Remove the chopped veggies; Add to the cornbread and mix them in.

Take the meat off the oven roasted neck, and add.

Slowly pour the liquid into the mixture, and stir. You probably won't use all of it.

Pour until it's a moist consistency, but not soupy. Use the remaining liquid for something else.

Into the oven at 350 uncovered, until the top is brown.

I usually have this "out of the bird", but last year I stuffed some in the bird before baking.

It tastes awesome in the bird, due to being saturated with turkey juices. But it is more work, and takes more time.

There are many wonderful uses for the above pan; So far, all I've used it for, is this dressing.





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