Southern Dressing
- Preheat oven to 375°F. In a large skillet, cook onion, carrots, and celery in 1/2 cup (1 stick) butter over medium heat for 8 minutes or until tender, stirring occasionally.
Preheat oven to 375°F. In a large skillet, cook onion, carrots, and celery in 1/2 cup (1 stick) butter over medium heat for 8 minutes or until tender, stirring occasionally.
- In a very large bowl, mix the cornbread, biscuits, vegetable mixture, eggs, chicken broth, milk, celery leaves, sage, 1 teaspoon salt, and 1 teaspoon pepper (will be a little soupy). Pour the mixture into a 3-quart baking dish. Cube remaining 1/4 cup (1/2 stick) butter and dot atop the mixture. Bake, uncovered, for 45 to 50 minutes or until browned on top and heated through (165°F).
In a very large bowl, mix the cornbread, biscuits, vegetable mixture, eggs, chicken broth, milk, celery leaves, sage, 1 teaspoon salt, and 1 teaspoon pepper (will be a little soupy). Pour the mixture into a 3-quart baking dish. Cube remaining 1/4 cup (1/2 stick) butter and dot atop the mixture. Bake, uncovered, for 45 to 50 minutes or until browned on top and heated through (165°F).
Gravy
- Meanwhile, in a small saucepan heat 3 tablespoons butter over medium heat. Add flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring constantly, until it comes together and starts to foam. Stir in the milk and broth. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Makes 2 1/3 cups.
Meanwhile, in a small saucepan heat 3 tablespoons butter over medium heat. Add flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring constantly, until it comes together and starts to foam. Stir in the milk and broth. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Makes 2 1/3 cups.
To bake with turkey:
Prepare dressing as above, except bake, uncovered, in a 325°F oven for 50 to 55 minutes or until browned on top.