Cornbread Dressing and Giblet Gravy
This old-fashioned cornbread dressing is flavorful, tender and moist. Not fancy, its ingredients are simple. Grandma didn't hold with the notion that the more stuff you put in cornbread dressing, the better it is.
The heart of the dressing is the cornbread, and the following recipe produces a coarse-crumbed, flavorful base for the dressing. Serve this dressing as part of a complete dinner as detailed in Turkey and Most of the Trimmings.
A spoonful of Sherry helps the gravy go down.
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup drippings from roasting pan that have been skimmed of fat
- 1 cup chicken broth
- salt and freshly ground pepper, to taste
- 1 tablespoon dry Sherry (not cooking sherry)
- 1 to 1-1/2 cups turkey giblets (chopped pieces of cooked liver and neck)
- The Giblets: I use just the liver and pieces off the neck (I give the gizzard to the cat, and my husband eats the heart.) I always cook the neck with the turkey -- tuck it down in a corner of the pan. You can cook the liver the same way: submerge it in the broth in the roasting pan about 30 minutes before you expect the turkey to be done, or you can put it in a small saucepan, cover with a cup or so of lightly salted water and simmer it for 30 minutes. Since burner space is at a premium when preparing a holiday meal, I usually opt for the cook-it-with-the-turkey method.
- Over medium-low heat, melt the butter in a large saucepan until it is bubbly, sprinkle in the flour and stir quickly for a minute or so to cook the flour. Slowly stir in the turkey drippings and chicken stock, and cook over medium heat, stirring constantly, until the gravy is smooth and thickened. (Note about lumps: Lumps are nothing to be embarrassed about. They happen. If you've got some lumps and want to get rid of them, strain the gravy now, because you won't be able to after you add the giblets.)
- Reduce heat to low, and check the seasonings. Add salt and pepper only if you think it is necessary. Some people (me) like to add a tablespoon or two of sherry at this point. It makes a wonderful difference. Add the giblets and simmer for about 10 minutes.
- You can make your gravy early, keep it warm, and heat it back up a bit just before serving, if you like.
Note: With dressing of any kind, seasoning and consistency are crucial to the success of the dish. Tastes vary widely, and that is why approximations are given for the poultry seasoning and sage. Start with the amounts given (I don't like my dressing too sagey), and if that's not enough to suit you, add more during the cooking process when you taste it.
As for the consistency, you can always add more stock to moisten it (I like mine nice and moist -- just about the same consistency as mashed potatoes), but I've seen dressing that had to be sliced like a loaf of bread -- too dry for my liking. But you'll probably want to make it the way your mother or Aunt Sally or whoever made it.
Prep time: 15 Min; Cooking time: 3 Hrs 45 Min; Total time: 4 Hrs
Recipe editor Patricia Mitchell