CORNBREAD-STUF - Southwestern style herbed cornbread turkey

     This is the traditional McGarvey family dressing for
     Thanksgiving and Christmas dinner.  It originated with my
     maternal grandmother in southern Virginia and evolved
     through her moves to Texas, Oklahoma and California and
     further evolved through my military family's moves all over
     the world.  The recipe includes making 1 batch of cornbread
     and 1 batch of turkey broth.  Directions are given for both
     stuffing the bird and baking the dressing separately.

     1 1/2 cups
               yellow cornmeal
     1/2 cup   all-purpose flour
     1 tsp     salt
     2 Tbsp    baking powder
     1         egg (lightly beaten)
     3 Tbsp    vegetable oil
     1 cup     milk
               vegetable oil
          TURKEY BROTH
     1         turkey neck (skin removed)
               giblets and gizzard from 1 turkey
               leaves from 4 celery stalks
     1         celery stalk
     1         quartered small onion
     12 cups   water
     12 oz     herbed bread cubes
     1         large yellow onion, chopped fine
     3         celery stalks (chopped fine)
     3 cups    cooked rice (cooled uncovered overnight in a shal-
               low dish)
     1/2 lb    sliced mushrooms
     2 cup     roughly chopped pecans
               butter or margarine
               black pepper
               rubbed sage

          (1)  The night before, make the cornbread.  Preheat
               oven to 425 deg. F.

          (2)  Thinly coat the bottom of a standard Pyrex pie
               plate, or 9-inch square baking pan, with vegetable
               oil. Put pan in oven while it is preheating and
               you are mixing the cornbread batter.

          (3)  In a mixing bowl, blend together the cornmeal,
               flour, salt, and baking powder.

          (4)  Stir in the egg and 3 Tbsp vegetable oil.

          (5)  Add milk and mix thoroughly by hand.  The con-
               sistency should be a thick, but not "doughy",
               liquid.  It may be necessary to add a little more

          (6)  Pour into preheated pan and bake for 30 minutes or
               until slightly brown on top.

          (7)  Let cool in pan for 30 minutes.  Remove from pan
               and break up into very large chunks in a large
               mixing bowl.

          (8)  Let stand overnight, uncovered.  This will ensure
               that it is dry and stale.

          The night before, make the turkey broth.

          (1)  Bring 12 cups of water to a boil in a large pot.

          (2)  Thoroughly rinse turkey neck, giblets and gizzard.

          (3)  Add turkey parts, onion, celery leaves and celery
               stalk to water, cover, and reduce heat to a low

          (4)  Simmer on very low heat for 2 hours.

          (5)  Strain the broth, cover, cool quickly, and refri-

          30 minutes before you are ready to stuff the turkey,
          make the dressing.

          (1)  Crumble the stale cornbread in the very largest
               bowl you can find.

          (2)  Add the herbed bread cubes and mix thoroughly by

          (3)  Add the rice and mix thoroughly by hand.

          (4)  Briefly sauté the onions and celery in butter just
               enough to make the vegetables translucent.

          (5)  Sauté the mushrooms in butter or margarine until
               all the resulting liquid has evaporated.

          (6)  Add the sautéed onions, celery, and mushrooms, and
               mix thoroughly.

          (7)  Add the pecans and mix thoroughly.

          (8)  Season with salt, pepper, sage and thyme to taste.

          (9)  Bring the turkey broth to the boil and boil for a
               minute or two to make sure it is sterile.  If you
               are going to stuff the turkey, add just enough
               turkey broth to barely moisten the dressing.

          (10) Taste for seasoning and adjust if necessary.

          (11) Very loosely stuff the abdominal cavity and breast
               cavity with dressing.  Do not pack it in tightly.
               It needs room to expand. You are going to be cook-
               ing some more dressing in a baking pan beside the
               turkey, so there will be plenty to go around.

          (12) Secure neck cavity opening with one or more poul-
               try skewers.  The abdominal cavity may be left
               open or (if your butcher cleaned the turkey prop-
               erly and left a flap of skin) secured with poultry

          (13) Add enough boiling broth to the remaining dressing
               to moisten it uniformly.  Do not over-moisten. The
               baked dressing should be barely moist, not gummy-

          (14) Spoon dressing into uncoated baking pans.  Cover
               with foil/plastic wrap and refrigerate until ready
               to bake.

          (15) One half hour before serving dinner, bake dress-
               ing, uncovered, at 425 deg. F for 30 minutes.

     This recipe makes enough dressing to stuff a 15-pound turkey
     and fill 2 9-inch-square baking pans.

     Never stuff the turkey until you are ready to roast it.
     Cooking lore is rife with horror stories of food poisoning
     resulting from turkeys stuffed too early and let sit while
     wonderful organisms develop in the stuffing. Make sure you
     bring the turkey broth to a boil before you use it, just to
     make sure that nothing is growing in it. The stuffing inside
     a turkey does not reach a high enough temperature to kill
     bacteria while the turkey is roasting, so you must be
     extremely careful with what you put there.

     I like to use Pepperidge Farm brand herbed bread cubes.

     I use a huge ceramic bowl (large enough for "rising" a 4-
     loaf recipe of bread dough) in which to mix the dressing.
     If you don't have one handy, you can use your kitchen sink.
     Clean and rinse the sink thoroughly, then put in the stopper
     and use as a mixing bowl.

     If you are going to stuff the turkey, be sure that you don't
     overmoisten the dressing.  The stuffing will absorb a lot of
     moisture from the bird, and who wants a turkey with stuffing
     soup?  Also, be sure to not over-stuff the turkey: the
     stuffing will expand during the roasting and it needs room
     to expand.

     12 cups of turkey broth is at least double the amount of
     liquid necessary to moisten the dressing.  If you use all of
     it, you will not have a relatively light, dry dressing.  The
     extra broth should be used in making turkey gravy or can be
     the base stock for making turkey soup with the carcass.  If
     you're not up to making turkey broth, you can substitute
     chicken broth, but this is a great way to use the neck and

     No quantities of the herbs are given because you can make
     this as spicy or as mild as you like. We like ours heavy on
     the sage and thyme.

     Difficulty: moderate.  Time: several hours, spread over 2
     days.  Precision: measure the cornbread ingredients.

     Pamela McGarvey
     UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA
     From: lat@druil (Larry Tepper)
     Subject: RECIPE: Incredible crab or shrimp dip
     Date: 30 Nov 85 10:36:37 GMT
     Organization: Stanford University, Computer Systems Laboratory
     Approved: reid@glacier.UUCP

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