Best Corn Bread Dressing Recipe

Recipe from Taste of Home

Ingredients

• 4 cups water
• Turkey giblets
• 
  CORN BREAD:
• 1-1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil
• 
  DRESSING:
• 2 celery ribs, finely chopped
• 1 large onion, finely chopped
• 1 cup chopped pecans
• 1 cup butter, cubed
• 6 cups cubed soft bread (1/2-inch cubes)
• 2 eggs, beaten
• 1-1/2 teaspoons poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours.
• Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan.
• Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut corn bread into 1/2-in. cubes; set aside.
• Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the corn bread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use.
• Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned. Yield: 12 servings.
  
  Editor's Note: This recipe makes enough dressing to stuff a 12-pound turkey. If used to stuff poultry, replace the eggs in the dressing with 1/2 cup egg substitute. Bake until a meat thermometer reads 180° for poultry and 165° for dressing.