The holidays are among us and there is no better time to make a delicious pan of dressing than now. For years we have patiently waited until Thanksgiving and/or Christmas rolled around to indulge in this delicious dish. I look forward to my mom’s version every single year. Unfortunately, due to the pandemic, many of us had to get in the kitchen ourselves in order to protect ourselves and others from getting sick. I was no exception. So I gathered my pen and paper, called my mom and had her walk me through her recipe. I’m especially grateful for her patience since I had to call her several times before it was all said and done. All in all, my mom’s cornbread dressing came out perfect on my first try. I hope you all enjoy this version as much as I did!

 

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Directions

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  1. Preheat oven to 350 degrees
  2. Place your turkey necks and turkey drumstick into a large pot and fill with water. Bring pot to a boil, cook on high, and allow the meat to cook until it is easy to tear apart with a fork. This step takes at least an hour.
  3. In a pan, add your stick of butter and place it in the oven to allow it to fully melt.
  4. In a mixing bowl, grab your sifter and sift your Martha White Cornbread mix, Jiffy cornbread mix, and corn meal into the bowl.
  5. Add in your eggs, canned milk, water, and melted butter and mix thoroughly.
  6. Once mixed, pour your mixture into the pan you melted the butter in and place into your oven for 35-45 minutes. Cook time is dependent on your specific stove.
  7. While your cornbread is baking and your meat is boiling, chop up your bellpeppers, celery, and onion.
  8. Once your cornbread is done, allow to cool then crumble it in the pan. Set it aside for later use.
  9. Raise the temperature of your oven to 375 degrees.
  10. Once your turkey is done, rinse with cold water and allow it to cool off. Careful remove all of the meat from the bone, place into a bowl, and set it aside.
  11. In a large pot, heat up your oil of choice. I used grapeseed oil. Once heated, begin sautéing your celery for 2-3 minutes. Next add in your bellpeppers. Then your onions.
  12. Once your vegetables have softened, add in your de-boned turkey, cream of mushroom soup, and chicken stock.
  13. Next season with salt, pepper, garlic powder, and complete seasoning to your liking. Mix well and allow to simmer on low for 15-20 minutes.
  14. After your mixture has simmered, begin to spoon it into your crumbled cornbread a little at a time. You do not want to oversaturate your cornbread.
  15. Now place your dressing mixture in the oven uncovered for 35-45 minutes until it is dried out to your liking and has a golden brown crust on top.

 

  • 390
  • 21g
  • 21.8g
  • 1.5g
  • 20.3g
  • 24.3g