Christmas Dinner Recipes: Martha's Holiday Dressing

In the northern states, most people stuff their turkeys at Christmas. But in the south, turkey dinners are usually served with a side dish that we call dressing. This recipe will get rave reviews from your holiday guests.

Cornbread Base (Should be made 2 to 3 days ahead)

4 C. plain white cornmeal (coarse or medium)

1 C. self-rising flour

4 tsp. baking powder (for cornmeal)

½ tsp. baking soda

2 tsp. salt

1 tsp. sage

1 tsp. poultry seasoning

3 eggs, beaten

3 C. buttermilk

½ C. vegetable oil

6 oz. beer or enough water to thin the mixture

Preheat oven to 425 degrees. Grease large cast iron skillet. Combine all dry ingredients and mix well. Combine beaten eggs with buttermilk and add to dry mixture. Add vegetable oil, and beer and/or water to thin the mixture to desired consistency. Mixture should pour easily, but not be too soupy.

Pour mixture into heated, greased skillet and let sit a few minutes. Bake in preheated oven at 425 degrees until brown or when testing with toothpick shows the mixture is done throughout.

Allow cornbread to cool on wire rack. Break cornbread into small pieces and store in a covered container in a cool place (under 40 degrees). Toss cornbread several times each day for 2 to 3 days.

Dressing

8-oz. bag Pepperidge Farm herb seasoned stuffing mix

1 tsp. baking powder

1 to 2 tsp. salt (to taste)

1 T. black pepper

1 tsp. sage

1 tsp. poultry seasoning

1 lg. Onion, chopped fine

1 to 3 stalks celery, chopped fine

1 can Cream of Celery soup

1 can Cream of Chicken soup

3 eggs, beaten

1 to 1 ½ C. buttermilk

1 stick margarine, melted

Strained turkey or chicken broth if available

4 to 6 cans chicken broth

6 oz. beer (optional)

Preheat oven to 475 degrees. Grease two large roasting pans. Break cornbread into fine pieces. Add stuffing mix and remaining dry ingredients. Mix well. Add chopped onions and celery. Combine beaten eggs with buttermilk and add to dry mixture. Add both cans of soup and melted margarine. Pour in enough turkey or chicken broth to make a soupy mixture for moist dressing. Add beer as needed.

Pour mixture into 2 large, preheated, greased roasting pans or 9 X 12 baking dishes. Let mixture sit for several minutes before placing in preheated oven. If desired, cut up margarine and place on top of mixture. Bake at 475 degrees until done, about 45 minutes to 1 hour.

Keep in mind that the desired consistency should pour easily but not like a liquid--more like batter. If the finished product can be cut into squares, add more broth the next time you prepare this dish.