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Cornbread Dressing
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Down Home Cornbread Dressing

This homemade cornbread dressing is stuffed with turkey, tons of delicious seasonings, and sweet peppers, onions, and more. This classic southern dish will be the highlight of your holiday table. 
Course Side Dish
Cuisine Southern
Keyword Southern Cornbread Stuffing
Prep Time 35 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 45 minutes
Servings 8 servings
Author I Heart Recipes

Ingredients

CORNBREAD:

  • 1 cup all purpose flour
  • 1 cup yellow corn meal
  • 4 tsp baking powder
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil

Other ingredients needed:

  • 2 lbs turkey necks
  • 1 lb chicken gizzards or turkey gibblets
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp ground sage
  • 2 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp parsley flakes
  • 2 tsp minced garlic
  • 2 tsp dehydrated onions
  • 2 tbsp olive oil
  • 1 medium sized onion chopped
  • 2 medium sized sweet pepper chopped
  • 2 eggs
  • 4 cups chicken
  • or turkey broth
  • 1/2 cup butter melted

Instructions

Start off with the Cornbread:

  • In a large bowl, add in the cornmeal, all purpose flour, salt, baking powder, and sugar. Mix or sift the ingredients together.
  • Now add in 2 eggs, the vegetable oil, and the butter milk. Whisk everything, until well combined.
  • Grease a 13 x 9 pan ( or whatever you have) and pour the cornbread batter in the dish.
  • Bake the cornbread on 400 F for 30-35 minutes.
  • Let the cornbread cool down.

The meat:

  • Before anything, make sure you carefully clean the turkey necks and gizzards. Be sure to remove the membranes from the turkey necks.
  • Season the Turkey necks with 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp minced garlic, 1 tsp minced onion, 2 tsp smoked paprika, 1 tbsp ground sage, 1/2 tsp ground black pepper, and 1 tsp salt. Season the gizzards/giblets the same way.
  • Oil a bake dish, and place the turkey necks on one side of the dish, and the gizzards on the other.
  • Pour the chicken or turkey broth into the bake dish along with the turkey necks and gizzards.
  • Cover the dish, and place it in the oven on 350 F, for 1 hour or until the meat is nice and tender.
  • Remove from the oven and let cool.

Building the stuffing:

  • Add 2 tbsp of olive oil ( or vegetable oil) into a medium sized pan. Turn the heat to medium, and add in the chopped onions and peppers. Cook the vegetables until they softened, then remove from the heat.
  • In a large bowl, or dish crumble the cornbread. Add in the onions, and peppers, and fold in.
  • Remove the turkey meat from the bones, and add it along with the cornbread and peppers. Now dice the gizzards/gibblets, and add them along with the other ingredients. Fold in.
  • Pour the broth, from the bake dish that you cooked the turkey necks and gizzards in, into the dressing mixture.
  • Add in two large eggs, and stir in.
  • Last but not least pour in 1/2 cup melted butter.
  • Mix until everything is well combined, then place the dressing into a well greased dish.
  • Smooth out the dressing, then cover it with foil.
  • Bake the dressing in the oven on 350 F for about 40 to 45 minutes.
  • Remove the dressing from of the oven, and let it sit for about 5 minutes before serving.
  • ENJOY!!!!

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