Momma's Cornbread Dressing with Turkey Gravy (Video

• Meat

  • 4 cup Chicken or turkey broth
  • 1 Just enough water to cover thighs
  • 3 1/2 tsp Poultry seasoning
  • 2 lb Turkey thighs

• Produce

  • 3 1/4 cup Celery
  • 3 3/4 cup Onion
  • 1 tbsp Oregano
  • 1 tbsp Sage
  • 1 tbsp Thyme, ground

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 cans Healthy request cream of chicken soup
  • 2 cans Healthy request cream of mushroom soup

• Baking & Spices

  • 2 cup Aunt jemima buttermilk corn meal mix
  • 3 tsp Black pepper
  • 2 tbsp Flour
  • 1 tbsp Italian seasoning
  • 3 1/2 tsp Kosher salt

• Dairy

  • 10 tbsp Butter
  • 1 1/2 cup Buttermilk

Found on saygraceblog.com

Description

Ingredients

• Ingredients for Turkey Gravy below
• 2 lbs. turkey thighs
• 2 c. diced onion
• 1.5 c. diced celery
• ½ tsp. poultry seasoning
• 2 tsp. kosher salt
• 1 tsp. black pepper
• Just enough water to cover thighs
• 4 c. chicken or turkey broth
• 2 cans Healthy Request Cream of Chicken Soup
• 2 cans Healthy Request Cream of Mushroom Soup
• Ingredients for Buttermilk cornbread below
• 2 c. Aunt Jemima Buttermilk Corn Meal Mix
• 4 T. melted butter
• 1.5 c. Buttermilk
• 2 eggs
• Ingredients for dressing below
• 4 c. Seasoned cornbread stuffing mix croutons (I used Trader Joes and the seasoning pack is separate...when using this brand only add ¼ c. seasoning packet)
• 1¾ c. celery
• 1¾ c. onion
• 1 T. Italian seasoning
• 1 T. sage
• 1 T. ground thyme
• 1 T. poultry seasoning
• 1 T. oregano
• 2 tsp. black pepper
• 1½ tsp. kosher salt
• 2 T. melted butter
• Ingredients for Roux below
• 4 T. butter
• 2 T. flour

Directions

• Start with the turkey for the gravy - In a large pot, add 2 cups diced onion, 1.5 cups diced celery, poultry seasoning, salt, and pepper.
• Add enough water to just cover the thighs. Bring to a boil and simmer for 1 hour or until done and tender.
• Once done remove the thighs and reserve the leftover broth with the cooked celery and onion.
• Remove skin from thighs and rough chop turkey. Set aside. We make ours a day ahead.
• Make the cornbread - Preheat oven to 350 degrees.
• Grease a cast iron skillet with butter and place in the oven to warm while you mix the ingredients.
• In a medium bowl, combine cornmeal mix, melted butter, buttermilk and eggs. Mix well.
• Pour into skillet and bake for 20-25 minutes or until done. Allow to cool. We make ours a day ahead.
• Make Dressing - Cube cornbread and place into a large bowl and mash.
• Add croutons and mash into cornbread.
• Add celery, onion, Italian seasoning, sage, ground thyme, poultry seasoning, oregano, salt and pepper.
• In a large bowl add chicken or turkey broth to remaining broth made from turkey thighs.
• Combine with cream of chicken and cream of celery. Whisk well.
• Add 8 cups of this hot soupy broth to cornbread mixture. Mix well. Add 2 T. melted butter and mix well.
• Spray 24 muffin wells and scoop about ½ cup of dressing into each well.
• Bake in a 350 degree oven for 30-35 minutes or until set and browned.
• Make the roux - In a small skillet, melt butter over medium heat. Add flour and cook for about a minute.
• Add roux to remaining soupy broth and mix well. Thicken over low-medium heat for about 10 minutes or until thickened. Pour over individual dressing servings and serve with Homemade Cranberry Sauce. Say Grace and enjoy!