Preparation:
First you have to make the cornbread .....
combine bisquick and cornmeal until it still feels crumbly but you can feel the cornmeal in the mix..........add your baking soda - these combinations depend on how much cornmeal and bisquick you have used. Add your eggs and half the buttermilk and stir, add more buttermilk as needed. You can add regular milk if you need more liquid in the mix. Your mixture should be the consistancy of cornbread prior to baking. Once this is finished add to your oiled pan and bake until done. Again, this depends on how much you have made. I start checking it at about 25 minutes.
You can make your bisquits and cornbread separately and combine them later.............I prefer to mix them, it is a time issue for me and my dressing comes out perfectly this way.
When you have cooled your cornbread slightly start breaking it up in a large bowl. Sometimes I used the crust, sometimes I don't......my Grandmother always said it was the best part. Make sure all of the cornbread is finely broken up, you do not want any large pieces of cornbread in your dressing.
When this is ready add your chopped onion and 6 eggs and start adding chicken broth (I don't open all of them at once, I open as I go because I may not use 6 cans). You want the dressing to be wet but not too wet....consistancy of the cornbread prior to baking is good) Add your sage as you are mixing, add salt and pepper........add all spices to TASTE. If you can't taste the sage then you don't have enough but you don't want to much either.
When your mixture is combined it is ready for adding it to the turkey or storing in the fridge.
I make this the day before and stuff my Turkey right before putting in the oven to roa |
