| 1 | : continued from part 1 make dressing: 30 minutes before you are ready to stuff the turkey, make the dressing. |
| 2 | Crumble the stale cornbread in the very largest bowl you can find. |
| 3 | Add the herbed bread cubes and mix thoroughly by hand. |
| 4 | Add the rice and mix thoroughly by hand. |
| 5 | Briefly saute the onions and celery in butter just enough to make the vegetables translucent. |
| 6 | Saute the mushrooms in butter (or margarine) until all the resulting liquid has evaporated. |
| 7 | Add the sauteed onions, celery and mushrooms, and mix thoroughly. |
| 8 | Add the pecans and mix thoroughly. |
| 9 | Season with salt, pepper, sage and thyme to taste. |
| 10 | Bring the turkey broth to the boil and boil for a minute or two to make sure it is sterile. |
| 11 | If you are going to stuff the turkey, add just enough turkey broth to barely moisten the dressing. |
| 12 | Taste for seasoning and adjust if necessary. |
| 13 | Very loosely stuff the abdominal cavity and breast cavity with dressing. |
| 14 | Do not pack it in tightly. |
| 15 | It needs room to expand. |
| 16 | You are going to be cooking some more dressing in a baking pan beside the turkey, so there will be plenty to go around. |
| 17 | Secure neck cavity opening with one or more poultry skewers. |
| 18 | The abdominal cavity may be left open or (if your butcher cleaned the turkey properly and left a flap of skin) secured with poultry skewers. |
| 19 | Add enough boiling broth to the remaining dressing to moisten it uniformly. |
| 20 | Do not over-moisten. |
| 21 | The baked dressing should be barely moist, not gummy-wet. |
| 22 | 14 spoon dressing into uncoated baking pans. |
| 23 | Cover with foil/plastic wrap and refrigerate until ready to bake. |
| 24 | One half hour before serving dinner, bake dressing, uncovered, at 425 °F. |
| 25 | For 30 minutes. |
| 26 | Notes: * southwestern style herbed cornbread turkey stuffing ~- this is the traditional mcgarvey family dressing for thanksgiving and christmas dinner. |
| 27 | 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. |
| 28 | The recipe includes making 1 batch of cornbread and 1 batch of turkey broth. |
| 29 | Directions are given for both stuffing the bird and baking the dressing separately. |
| 30 | * this recipe makes enough dressing to stuff a 15-pound turkey and 2 9-inch-square baking pans. |
| 31 | * never stuff the turkey until you are ready to roast it. |
| 32 | 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. |
| 33 | Make sure you bring the turkey broth to a boil before you use it, just to make sure that nothing is growing in it. |
| 34 | 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. |
| 35 | * i like to use pepperidge farm brand herbed bread cubes. |
| 36 | * i use a huge ceramic bowl (large enough for "rising" a 4-loaf recipe of bread dough) in which to mix the dressing. |
| 37 | If you don"t have one handy, you can use your kitchen sink. |
| 38 | Clean and rinse the sink thoroughly, then put in the stopper and use as a mixing bowl. |
| 39 | If you are going to stuff the turkey, be sure that you don"t overmoisten the dressing. |
| 40 | 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. |
| 41 | * about 12 c of turkey broth is at least double the amount of liquid necessary to moisten the dressing. |
| 42 | If you use all of it, you will not have a relatively light, dry dressing. |
| 43 | The extra broth should be used in making turkey gravy or can be the base stock for making turkey soup with the carcass. |
| 44 | 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 gizzard. |
| 45 | * no quantities of the herbs are given because you can make this as spicy or as mild as you like. |
| 46 | We like ours heavy on the sage and thyme. |
| 47 | : difficulty: moderate. |
| 48 | : time: several hours, spread over 2 days. |
| 49 | : precision: measure the cornbread ingredients. |
| 50 | : pamela mcgarvey : ucla comprehensive epilepsy program, los angeles, calif., usa : ihnp4!sdcrdcf,ucbvax!ucla-cs,hao!cepu!pam : |
