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Turkey cornbread dressing and gravy
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Chef Black White's Turkey Cornbread Dressing and Gravy

Ingredients

Cornbread*

  • 3 tbsp bacon drippings
  • 2 large eggs
  • 1-1/2 cups corn meal
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1-1/4 cups buttermilk

Dressing

  • 1 9x13-inch pan of cornbread, crumbled
  • 10 white or whole wheat bread slices 
  • poultry seasoning 
  • rubbed sage 
  • 1/2 tsp freshly ground black pepper
  • 3 large stalks celery, chopped
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 3/4 cup butter
  • 4 cups chicken stock
  • 1 cup turkey pan drippings and shredded turkey
  • 3 large eggs, slightly beaten

Giblet Gravy

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 cup drippings from turkey roaching pan, if possible
  • salt and freshly ground pepper, to taste
  • 1/2 cup heavy cream
  • 1 to 1-1/2 cups turkey giblets (chopped pieces of cooked liver and neck
  • 1/2 cup dry Sherry (optional)

Instructions

Cornbread*

  • Preheat oven to 425°F.
  • Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to combine. Add the buttermilk and stir well. Add bacon drippings. 
  • Pour the batter into the pan and bake 20 to 25 minutes until golden brown. 

Dressing

  • Preheat oven to 375°F.
  • Crumble the cornbread and white bread into a very large baking dish. 
  • Sauté celery, onion and green pepper in butter over medium heat. Combine sautéed vegetables with the bread crumbs and mix well.
  • Add the beaten eggs, chicken stock ( and any turkey pan drippings if you have it) add chicken stock if needed- consistently needs to be very soft. Add shredded Turkey.  
  • Add 2 teaspoons poultry seasoning, 1/2 teaspoon rubbed sage, black pepper, and mix thoroughly.
  • Bake 15 -20 minutes, half way stir dressing down from the sides of the pan so that it cooks uniformly.
  • Total cooking time 30 minutes.

Giblet

  • Take giblets from turkey with water or chick broth, pan drippings and add to a sauce pan to make a giblet broth. Cook 30 minutes.
  • Over medium-low heat, melt butter with flour to make a roux. Slowly stir in giblet stock, cook over medium heat, stirring constantly, until the gravy is smooth and thickened. 
  • Finish with (sherry and) heavy cream.

Notes

*Instead of making cornbread from scratch, make Jiffy cornbread mix. Bake in a 9x13 baking dish.