Ingredients
2 cups cornmeal
1 cup flour
2 teaspoons salt
2 cups buttermilk
1 cup sweet milk
2 eggs
2 Tablespoons baking powder
1 teaspoon baking soda
½ cup salad oil
Additional ingredients to complete the dressing:
o 1 cup chopped celery
o ½ cup chopped onion
o 14 hot dog buns
o 2 teaspoons black pepper
o 1 Tablespoon rubbed sage
o 2 eggs
Preparation
To make cornbread:
Mix dry ingredients, cornmeal, flour, salt, baking powder and baking soda Mix liquid ingredients and add to cornmeal mixture Stir only to moisten
Grease a 13" x 10" pan, get it sizzling hot on a burner and pour the batter in. Bake at 450* 30-40 minutes, until it shrinks from the sides of the pan and is firm in the middle.
To make the stock:
Cook the neck and other pieces of turkey covered with cold water and 1 teaspoon salt. Simmer in covered saucepan about 1 hour.
Make vegetable mixture (to add to dressing):
In a skillet, with 4 Tablespoons of grease, sauté the celery and onion for 30 minutes.
Add half the stock from the turkey and simmer 15 minutes longer.
To mix the dressing:
In a large bowl, crumble the cornbread, 14 hot dog buns, add the celery, onion and stock mixture, 2 eggs slightly beaten, 2 teaspoons black pepper, 1 Tablespoon rubbed sage. Mix thoroughly (mixture should be about the consistency of mashed potatoes, add stock as necessary)
To bake the dressing:
Grease a 13" x 10" pan and an 8" cake pan and spread the dressing in them Bake in a 375* oven for 30-45 minutes til edges start to brown and loosen from sides of pan.
