Gan is my grandma and she taught me how to make this recipe. I think it was actually my Grandy’s (grandpa) mom’s recipe so it’s got roots and it’s been tested by time! Enjoy!

Cornbread:
1 cup yellow cornmeal
1 cup flour
4 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1/4 cup oil
1 egg

Blend all ingredients. Beat vigorously 1 min. Pour into 8″ or 9″ square pan. Bake 20-25 min. at 425 degrees.

Cornbread Dressing:
1.5 recipes of cornbread
1/2 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green onion
2 pieces white bread
1/4 cup raw rice, cooked
2.5 cups turkey broth (preferably from the turkey you make for the meal)
OR 1 can chicken broth
1/2 TBLS salt
1 TBLS pepper
1 tsp poultry seasoning
1 tsp sage

Mix all of the above except eggs and broth. Store in tupperware overnight and up to three days (I usually store it at least two). Then add raw eggs and broth. Some fat from the turkey can be added in. Bake at 400 degrees in a 9 x 13 dish for about 30 min. Allow to set.

Now I don’t know where you stand on gravy but I CANNOT eat my dressing without gravy. Will not. So, here’s the giblet gravy recipe too:

Ratio: 2 TBLS fat:2 TBLS flour: 1 cup giblet broth

Add flour to melted fat. Stir with fork until brown. You can repeat the fat and flour step as many times as you’d like to the base for more gravy. Add broth slowly. Cook slowly, stirring until foam is cooked out. Salt and pepper to taste. Add chopped giblets.

Should you need to know how to cook giblets while we are at it:

Cover giblets with water. Add onion, celery, carrots and two peppercorns. Bring to a boil and simmer until all is done, 1-2 hours. Keep covered.

Enjoy my friends! I just wish I could make this with Gan again this year because I sure do miss her!