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
--
Check ingredients!)
2 teaspoons table salt
2 or 3 Tablespoons white granulated sugar
1/2 teaspoon black pepper
1/2 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
1/4 cup melted Pure Butter
1/4 cup hot water

Cornbread should be like cake batter. If it is too thick, add:

1/4 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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