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Herbed Cornbread Dressing, Part 1 Of 2

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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Dairy Entrees, Herbs, Holiday, Southwest, Usenet 8 Servings

INGREDIENTS

1 1/2 c Cornmeal, yellow
1/2 c Flour, all-purpose
1 t Salt
2 T Baking powder
1 Egg, lightly beaten
3 T Vegetable oil
1 c Milk
Vegetable oil
1 Turkey neck
skin removed
Giblets and gizzard
from 1 turkey
Leaves from 4
celery stalks
1 Celery stalk
1 Onion, quartered
12 c Water
12 oz Bread cubes, herbed
1 Yellow onion
chopped fine
3 Celery stalks
chopped fine
3 c Rice, cooked cooled
uncovered overnight
in a shallow dish
1/2 lb Mushrooms, sliced
2 c Pecans, roughly chopped
Butter, or margarine
Salt
Black pepper
Rubbed sage
Thyme
4 degrees F.

INSTRUCTIONS

MAKE CORNBREAD:  The night before, make the cornbread. Preheat oven to
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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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