On Sat 28 Nov 2009 11:29:55a, Wayne Boatwright told us...

> On Sat 28 Nov 2009 08:40:11a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Fri 27 Nov 2009 06:20:18p, Jean B. told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>> Yesterday we ate dinner out, but I had baked pies on Wednesday, so
>>>>> we headed home for dessert.
>>>>>
>>>>> David and I headed out at 5:30 this morning to stop at a couple of
>>>>> stores for Black Friday shopping, which took all of an hour. While
>>>>> we were driving, we discussed the sad fact that we had no
>>>>> Thanksgiving dinner leftovers. Sooo.... Before we came home we
>>>>> picked up a small turkey breast (for David), some yams, and some
>>>>> dried cranberries. I had all the othe ingredients at home.
>>>>>
>>>>> Tonight we had roasted turkey breast, cornbread dressing, mashed
>>>>> potatoes, candied sweet potatoes, asparagus, and cranberry sauce. I
>>>>> also baked another mincemeat pit this morning.
>>>>>
>>>>> Everything seems more "normal" now. :-)
>>>>>
>>>> That sounds delightful. I still need my turkey fix, but I decided
>>>> I'd better have some fridge space first.
>>>>
>>>
>>> It felt good to have that meal. I'm obsessive with my cornbread
>>> dressing, and I'm the only one who eats it. We just returned from
>>> taking David's son home, and I may a a small dish of dressing with a
>>> bit of gravy and some cranberry sauce. I've got to stop eating like
>>> this! :-)
>>>
>> I also should stop. But there are all those orts--and I STILL
>> need a proper dinner.
>>
>> Have you posted you cornbread stuffing recipe? (I can search.
>> For that matter, if you have, I probably have it squirreled away
>> somewhere.)
>
> No, I have never posted it. See below...
>
>> I started doing a search on stuffing/dressing muffins. The
>> technique seems promising, so I think I'll try that again. Some
>> folks make balls instead of muffins, and I think that might be
>> even better. BUT the muffins tended to fall apart (hint later
>> acquired: let them cool a bit before you pry them from the pan).
>> I think then the ideal approach may be to make them ahead as
>> muffins, and then reheat on a baking sheet, or not touching each
>> other or the sides of a pan, to crisp up the exterior.
>
> I find the concept of stuffing balls or stuffing muffins totally
> unappealing, but that has a lot to do with the way we serve our stuffing
> on the plate.
>
> --------------------------------------------------------------------
>
> I've never had a written recipe for this, Jean, as I learned to make it
> from my maternal grandmother and mother. It's one of those things I
> make by the "that looks right" method. However, I'll try to give you a
> breakdown of ingredients, amounts (some approximate), and directions.
> Note these quantities make a 9 x 9 inch baking dish of dressing.
>
> Cornbread
> ---------------
> 1 cup white stone ground cornmeal
> 1/2 teaspoon salt
> 1/2 teaspoon baking soda
> 3/4 - 1 cup buttermilk

<<< 1 egg >>>

> 1/3 cup lard or vegetable shortening
>
> Preheat oven and a small cast iron skillet to 425°F. (The skillet I use
> is approximately 7" diameter.)
>
> Combine dry ingredients in a medium mixing bowl.
>
> When oven and skillet are hot, add fat to the skillet and allow to melt.
>
> Meanwhile, whisk buttermilk into dry ingredients until smooth. The
> batter should be thick but pourable.

<<< whisk in egg with buttermilk >>>

> Remove skillet from oven, pour melted fat into batter while whisking
> briskly, then quickly pour batter into pan and return to oven.
>
> Bake 30-35 minutes, or until deep golden brown and the middle is firm to
> the touch.
> Turn out immediately onto rack and cool to room temperature. Set aside.
>
> Buttermilk Biscuits
> --------------------------
> You will need about four 3" homemade buttermilk biscuits. Most any good
> recipe will do.
>
> Note: When cornbread and biscuits are completely cooled, break both up
> loosely and store in Ziploc bag overnight.
>
> Cornbread Dressing
> ---------------------------
> Cornbread and biscuits as prepared above
> 2-3 teaspoons poultry seasoning, or to taste
> 2-3 teaspoons rubbed sage, or to taste
> 2-3 teaspoons chopped parsley, or to taste (no stems)
> 1/2 to 1 teaspoon salt
> 1/2 to 1 teaspoon freshly ground black pepper
> 1/8 teaspoon or less of cayenne pepper
> 3/4 cup sweet onion, 1/4 inch dice (approx)
> 1 cup celery (including leaves), cut in 1/4 inch slices, then roughly
> chopped (approx)
> 1/2 unsalted butter
> 2/3 cup pecan halves, broken in quarters and toasted (approx)
> 2/3 cup dried cranberries (approx)
> 2 eggs, beaten
> 3/4 cup chicken or turkey broth (approx)
> paprika
>
> In a large mixing bowl, crumble cornbread and biscuit pieces until there
> are no pieces larger than a pea. Note: Most will be in coarse crumbs.
> Add poultry seasoning, sage, salt, pepper, cayenne, pecans and
> cranberries. Mix thoroughly.
>
> Meanwhile, melt butter in medium saucepan. Add onion and celery and
> sweat, covered, until both are fairly tender but not overly soft.
>
> Add onion and celery mixture, along with the butter, to the dry mixture
> and mix thoroughly.
>
> Combine beaten egg with 1/2 cup of the broth. Pour over dressing and
> mix until evenly moist. Add additional broth as necessary.
>
> The dressing at this point should be quite moist but not too wet. The
> right consistency here is a bit tricky until you've tried making it.
>
> Turn mixture into lightly greased baking pan.
>
> Bake at 350°F for 40-45 minutes, or until top is lightly browned and the
> middle is firm.
>
> Dressing is cut into squares, then lightly broken apart with fork. Pass
> the gravy!
>
>



--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright