Search Ingredients A-Z Restaurants Utilities Recipesbox
Food, Cooking, Recipes
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
|
|
|
|
Directions: MAKE CORNBREAD: The night before, make the cornbread. Preheat oven to 425
degrees F.
Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch
square
baking pan, with vegetable oil. Put pan in oven while it is preheating and
you are mixing the cornbread batter.
In a mixing bowl, blend together the cornmeal, flour, salt and baking
powder. Stir in the egg and about 3 T vegetable oil. Add milk and mix
thoroughly by hand. The consistency should be a thick, but not
"
doughy,
"
liquid. It may be necessary to add a little more milk. Pour into preheated
pan and bake for 30 minutes or until slightly brown on top.
Let cool in pan for 30 minutes. Remove from pan and break up into very
large chunks in a large mixing bowl. Let stand overnight, uncovered. This
will ensure that it is dry and stale.
MAKE TURKEY BROTH: The night before, make the turkey broth. Bring about
12 C of water to a boil in a large pot. Thoroughly rinse turkey neck,
giblets and gizzard. Add turkey parts, onion, celery leaves and celery
stalk to water, cover and reduce heat to a low simmer. Simmer on very low
heat for 2 hours. Strain the broth, cover, cool quickly and refrigerate.
: Continued in Part 2
: Copyright (C) 1986 USENET Community Trust
| Ingredients:
1 1/2 Cup(s) cornmeal, yellow
1/2 Cup(s) flour, all-purpose
-1
1 egg (lightly beaten)
1 turkey neck (skin removed)
1 celery stalk
1 small onion, quartered
12 Ounce(s) bread cubes (herbed)
-1 large yellow onion, chopped fine
3 celery stalks, chopped fine
3 Cup(s) rice, cooked (cooled uncovered overnight in a shallow dish)
4793/5000 Cup(s) mushrooms, sliced
2 Cup(s) pecans, roughly chopped |
|
|
|
Check some related to HERBED CORNBREAD DRESSING, PART 1 OF 2 videos
Similar recipes:
|
Apple and prune dressing 1 md Onion
2 x Celery Stalks, chopped
2 x Apples, cored and chopped
16 x Prunes, snipped into pieces
1 c ...
Lobster pasta with herbed cream sauce Bring very large pot of salted water to boil. Add lobsters. Boil until
cooked through, about 12 minutes (or cook in batches, ...
Electronic gourmet's herb salad dressing 1) Place oil, herbs, salt and pepper in a shaker bottle or large glass
measuring cup. Let stand at room temperature f...
Chinese chicken salad - dressing Mix well and refrigerate.
...
Herbed garlic croutons In a large skillet, heat margarine. Add seasonings. Cook for about 1
minute to soften. Stir in bread cubes and saute until br...
Celery seed dressing In blender container, combine all ingredients except oil and seed; blend
until smooth. On low speed, continue blending, slow...
Primavera salad with warm dressing Cook tortellini in large pot of rapidly boiling salted water for
about 25 minutes or until tender, stirring occasionally...
Wilted spinach salad with warm apple cider and bacon dressing In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, an...
Vinaigrette dressing Combine all ingredients and mix well.
...
Chocolate devastation (part 2) MOCHA MERINGUE: Using a 9" cake circle (or cake plate) as a guide, trace a
circle on each of 3 sheets of parchment ...
Potato salad dressing * I use reduced fat mayonnaise instead of fatfree because I think the
fatfree is totally tasteless and why bother. I ma...
Herbed portabella mushrooms In large glass or plastic bowl or resealable food-
storage plastic bag, mix oil, vinegar, oregano,
thyme, salt and garl...
Fruit dressing for fruit salad In blender jar combine lemonade, ginger, orange bits, mace and allspice.
Blend until smooth. stir in sour cream.
Serve with...
Kartoffelsalat mit biermarinade (potato salad with beer dressing) Boil potatoes in medium-size saucepan until just tender. Peel and
slice. Fry bacon until crisp. Break into small pieces...
Herbed chicken breast Place chicken pieces in large shallow plate or tray. Mix bread crumbs, salt, thyme, rosemary and pepper in a pie pan. Beat ...
A simple dressing Beat all ingredients together with a rotary beater or wire beater. Or you
can put it in a jar, cover and shake well. this...
Dandelion salad with hot bacon dressing Tear the washed greens as you would for any garden salad and place in a bowl.
Fry the bacon until crisp (or used pre-cooked b...
Tipsy chocolate pecan crunch ice cream part EQUIPMENT: Measuring cup, measuring spoons, baking sheet with sides, 2 2
1/2-qt. saucepan, whisk, metal spoon, cook'...
Dill cream dressing I concocted this recipe while trying to duplicate a potato salad
served at a local restaurant. (See recipe for New Pota...
Potstickers, part 2 of 2 : Continued from Part 1
NOTES:
* Delicious Northern Chinese snack and hacker's staple -- Hackers on both
coa...
Herbed lentils & rice Combine 1/2 cup cheese and remaining ingredients in a large bowl; stir
well. Pour mixture into an ungreased 2-quart cas...
Ranch cornbread Combine dry ingredients; add milk and eggs, mixing well. Stir in remaining
ingredients. Heat a well greased 9 inch cast-...
Truffle dressing Mix all ingredients to create a wonderful dressing for a bean salad.
Suggested beans:
cranberry
corona
rattlesnake
flageolet
...
Cornbread mexican style Preheat oven 350. Grease and flour 8 inch round baking pan.
Beat eggs and oil together in a large bowl until they are we...
Honey mustard garlic dressing Combine all ingredients.
keeps 4 days.
Contributor: Moosewood cookbook
...
Honey sesame dressing Put all ingredients except olive oil in blender cup. Blend to combine.
Keep the hand blender running and slowly pour the oli...
Herbed turkey roast Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat
side with chopped parsley and thyme, season with salt...
Herbed yogurt marinade for lamb In a food processor, pulse the yogurt several times until smooth. Pour in
the olive oil and pulse 2 or 3 times. Add re...
Caribbean beef salad (creamy chutney dressing) To make the dressing, combine the yogurt, sour cream, chutney, vinegar,
lemon juice, allspice, and pepper in a medium bo...
Grilled herbed potatoes and shallots Place potatoes in a large saucepan, and fill with enough cold water to
cover them by 2 inches. Bring to a boil over high hea...
Old bay dressing ...
Herbed new potatoes w. vermouth Scrub the potatoes and peel, if desired, or just peel a ring around the center for a more decorative look. Put in the top of...
Cornbread (sweet) Preheat oven to 350.
1. Combine dry ingredients in one bowl.
2. Combine wet ingredients in another bowl.
3. Mix together, sti...
$200 salad dressing Mr. and Mrs. Robbins were taking a motor trip last year through
the South. At one of the Southern hotels they were served...
Japanese salad dressing Mix ingredients well and chill.
...
Versatile nutty dressing Put all ingredients in a blender or food processor; process to desired smoothness. Makes
1-1/4 cups.
Suggestions:
* For a ...
Skillet-sizzled buttermilk cornbread Preheat oven to 375øF. In a large bowl, combine the cornmeal, flour, baking
powder and salt. In a small bowl, stir the b...
Orange salad dressing Combine fruit juice, flour and sugar. Mix well and cook until thickened (add a few extra tablespoons of flour if needed).
Rem...
Honey mustard dressing mix well in your food processor
...
Mississippi cornbread robert Preheat oven to 450 degrees F. Place bacon drippings or Crisco in
9-inch cast iron skillet. Heat skillet in oven until fa...
|
Loading...
|
|
::