Monthly Archives: November 2013

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Cornbread Dressing

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Using the giblets to your stuffing adds so much flavor, you’ll wonder why you haven’t been doing it all this time!




  • Cornbread:
  • Preheat oven to 350°F. Mix together Corn Meal and Flour. Add Buttermilk, Eggs and Oil.
  • Pour into greased baking dish or cast iron skillet and bake 20-25 min.
  • Cool down, then break up Cornbread into large pieces and let it sit overnight to dry out.
  • Dressing:
  • Preheat oven to 350F.
  • Cook the Sausage in a sauté pan over medium-high heat until well browned and cooked through. Remove to a bowl and set aside. Sauté Onions and Celery in Butter until translucent. Combine the cooked vegetables with the Sausage, Shredded Turkey Neck Meat, Spices and Crumbled Cornbread. Stir to combine.
  • Add enough Broth to make it thick and soupy. Mix well and adjust flavor with more Spices and Sage to taste, flavor should be rich and bold. Add Eggs.
  • Pour into a Buttered 9 x 13 casserole pan and bake for 45 minutes. Serve Cornbread Dressing with Hot Gravy.
  • Gravy:
  • In a large pot, boil Water, add Eggs and Turkey Necks.
  • Sauté Onions, Celery, Livers, Garlic and Gizzards in Butter.
  • Remove Eggs and Turkey Necks and add sautéed Giblets and Veggies.
  • Add Salt and Pepper to taste, add Bouillon, pull turkey and add Half and Half and bring to a boil.
  • Combine Butter and Flour and cook until it starts to brown, add to Gravy. Add diced Egg and cook on low until thick. Adjust seasoning.


  • Basic Cornbread
  • 1 cup Self-Rising Cornmeal
  • 1/2 cup Self-Rising Flour
  • 3/4 cup Buttermilk
  • 2 Eggs
  • 2 tablespoons Vegetable Oil


  • 4 cups Turkey Broth (boil three turkey necks until the meat falls off the bone & save the meat and broth)
  • 1 recipe Basic Cornbread (broken up into large pieces and dried out overnight at room temp)
  • 1 cup Onion (diced)
  • 1 – 1 1/2 cup Celery (diced)
  • 1 pound Turkey Sausage
  • 2 Eggs
  • Black Pepper
  • Sea Salt
  • 1 tablespoon Dry Sage
  • 1 teaspoon Poultry Seasoning
  • 1 teaspoon Garlic Powder


  • 1 pack Livers
  • 1 pack Gizzards
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 Celery Stalk (diced)
  • 1 small Sweet Vidalia Onion
  • 1 quart Water
  • 4 Eggs
  • 1 cup Half and Half
  • 3 Chicken Bouillons
  • 2 Smoked Turkey Necks
  • 1 Clove Garlic (diced)
  • 1/2 cup Butter
  • 1/2 cup All-Purpose Flour
  • Salt and Pepper

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