Georgia Pan Dressing and Giblet Gravy a la Nita
This is traditional yummy Southern Style dressing! It is excellent at Thanksgiving, Christmas or
whenever you want an excellent side of delicious dressing. Serve it with classic Giblet Gravy
thickened with Arrowroot or Corn Starch. See recipe below.
Please don't use this dressing for Stuffing Chicken, Turkey -- Or, whatever! Cook it separately.
Cook it in a pan. Because of internal temperature problems when cooking stuffings, nutritionists
say, "Don't stuff" -- Also, because it is the bone that causes food poisoning and most stuffing is
done next to the bones. Fowl such as chicken or turkey should alwaysbe carved and removed from the
bone as soon as possible after cooking to prevent food poisoning. This recipe is for a stand alone
pan dressing and needs nothing else. It doesn't need sausage, oysters, etc.. although you may add
them if you simply have to. If you don't like as much celery, either use less -- say 1 cup or add
another onion. I believe you will love it and be delighted and have many accolades from your friends
and family.
Needed for baking: 1 large roasting pan or 3 quart oven proof baking dish
- Not a deep dish. Dressing should be spread out. It should preferably NOT be more than 2 or 2 1/2
inches deep!
1 pan of cornbread crumbled finely (recipe below) 8 or 10 slices Pepperidge Farms or other good
quality White Sandwich Bread
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Check ingredients!) 2 teaspoons table salt 2 or 3 Tablespoons white granulated sugar
1/2 teaspoon black pepper
2/2 teaspoon paprika
1 teaspoon Parsley and/or Basil 1 large Vidalia. Onion or Sweet Type Onion (not Spanish), peeled,
washed and finely chopped 1 1/2 or 2 cups fresh celery, trimmed, scraped, strings removed, washed
and finely chopped 2 or 3 trimmed, peeled, washed and finely chopped Spring Green Onions (Scallions)
4 large whole fresh eggs cracked separately 2 or 3 cans Campbell's. Chicken Broth plus 2 or 3 cans
water (Note: Dressing should be quite WET when baked) Broth from Turkey (Reserve at least 1 cup
undiluted for your gravy). 3/4 to 1 stick Pure Unsalted Butter, melted
Dressing Technique: Bake and cool the cornbread according to my directions. Crumble it finely and
allow it to sit uncovered to dry out an hour or so. Cut up the light (white) bread in small cubes
and allow it to air dry also. See notes. Combine breads and other dry ingredients. Mix together and
set aside, uncovered. Prepare the Vidalia or white sweet type onions and celery. Place them in a
small boiler with 1/4 cup water. Boil for about 5 minutes. Set aside to cool a bit.
Prepare the Spring Green Onions. Combine the dry ingredients with the onions, celery, liquid from
cooking the onions and celery and scallions. Crack and add the eggs one at a time. Don't add boiled
eggs! I repeat, do not add boiled eggs! They get watery and rubbery -- especially if you have left
overs! Add Chicken broth, water and Turkey stock (drippings). Your dressing before it is baked
should be quite wet -- almost soupy. The bread and cornbread absorb lots of liquid. Note: Save at
least 1 cup of the turkey stock for your giblet gravy. Don't use the gravy or gravy mix That comes
with some chickens and turkeys! This is so much better! Melt and add the butter. Combine all
ingredients well and bake dressing in a large buttered baking pan at 350 degrees fht.. until golden
brown. Don't make a deep pan of dressing. Spread it out in a large pan. Dressing should only Be
about 2 or 2 1/2 inches deep at the most. Bake for About 1 hour and 15 minutes until golden brown.
Serve with Giblet Gravy (below).
Nita Holleman
Cornbread a la Nita
Preheat Oven to 400 degrees fht. Put a 'seasoned' black iron frying pan into the oven with about 2
Tablespoons fresh cooking oil in it and rolled around to grease bottom and sides well. If using
another type pan or baking dish, grease and put it in the oven to get hot.
Combine:
3/4 cup self-rising flour such as White Lily or Martha White's Hot Rise 1 1/4 cup self-rising white
corn meal such as White Lily Buttermilk Cornbread Mix, Aunt Jemima's Cornbread Mix 2 teaspoons
table salt 2 Tablespoons granulated sugar
Add and combine well. Don't over-mix:
1 cup regular buttermilk (not low fat) 2 large fresh eggs
4/4 cup melted Pure Butter
5/4 cup hot water
Cornbread should be like cake batter. If it is too thick, add:
6/4 cup additional hot water
Just before pouring batter up, add a pinch of baking soda and stir in quickly. This will make it
lighter and help it rise! Pour the batter into the prepared hot frying pan or dish or pan. Slice
through it with a knife to remove any excess air bubbles. Place in center of preheated oven and bake
it for 40 to 45 minutes, or until golden brown and a tooth pick or knife stuck in the center comes
out clean. Remove to a cooling rack.
Nita Holleman, 2002
Giblet Gravy ala Nita
Don't use the gravy mix that comes with some turkeys! 1 Package Knorr. or McCormick. Brown Sauce Mix
Prepare by directions on the package. Set aside. Turkey (or Chicken) Giblets Wash giblets in soda
water as above. Clean neck, liver, gizzard. Be sure to remove innards from gizzard and any gall sac
from the liver. Rinse thoroughly with cold water. Boil giblets for about 45 minutes or until
thoroughly tender. Cool and chop. Discard skin, fat and bones from neck. Add a bit of the Cornbread
mixture and some of the chicken and turkey stock. Season as needed with salt, pepper, parsley, the
prepared onions and celery. Do not add egg to gravy ~~ do not add egg either raw or cooked to gravy
~~ do not add egg to gravy Cook until done. Another 20 minutes. Add a bit of water if needed. Add 1
Package Knorr or McCormick Brown Sauce, prepared by directions on the package. Combine all. Thicken
with 1 or 2 Tablespoons Arrowroot or Corn starch dissolved in a bit of water if needed. (Do NOT boil
after adding arrowroot.)
YUMMY! Nita Holleman, 2002 ENJOY!
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