Texas Corn Bread Dressing
Sourdough bagels work best for the dried bread, but you can use toast, buns and croutons, too.
From the story: The Right Stuffing
Skillet corn bread
Place 2 large cast-iron skillets in 400-degree oven.
Combine cornmeal, flour, sugar, baking powder and salt in bowl. Mix oil, eggs and milk, then stir into dry ingredients. Add a bit more milk if batter is stiff.
Remove skillets from oven. Grease quickly with oil or bacon fat and divide batter between skillets. Smooth with spatula if necessary. Bake until golden brown, 20 minutes.
Break up corn bread and bread into pieces not bigger than a teaspoon and place in large mixing bowl.
Cook celery, green onions, onion, parsley and garlic in butter over medium heat until softened. Add to cornbread mixture. Add thyme, sage and rosemary and mix well. Add stock, a bit at a time, mixing, until bread is well moistened. Season to taste with salt, pepper and cayenne pepper. Mix in eggs.
Stuff in turkey or bake uncovered in greased 13x9-inch baking dish at 375 degrees 50 to 60 minutes.
The corn bread recipe is from “Lee Bailey’s The Way I Cook It.”.
Get our new Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.