Submitted by Julia Gioiello
This was Mom’s “dressing pan.” Woe to the one who used it for something else (John A. Gioiello, that would be you). It has an inside diameter of 16 inches.
The picture shows a double batch of the dressing recipe. Mom would always double, triple, etc. the recipe. Might as well make a pan for Christmas and put it in the freezer. I was able to fit this in 2 9” square pans and a 2-qt glass casserole.
INGREDIENTS LIST FOR ONE RECIPE (See steps below for details on actual quantities!)
½ cup butter or margarine
5 or 6 cups of cornbread, crumbled
6 cups of soft bread crumbs (Step 3)
1 cup finely diced celery
½ cup finely chopped onion
2 teaspoons salt (Step 7)
½ teaspoon black pepper
1-1/2 teaspoons poultry seasoning (Step 6)
2 beaten eggs
1 to 1-1/2 cups broth/stock
AS WRITTEN RECIPE ALSO INCLUDES:
1 cup chopped nutmeats (optional)
½ cup chopped green pepper
NOTE: Mom never used these two items. If you do, cook them with the celery and onion.
Step 1: Make cornbread. Any way you like! Jiffy tends to be sweet. I used either a Martha White or White Lily buttermilk “mix.” For a double dressing recipe, I made a double batch of the recipe on the bag and cooked it in a 13”x9” pan. I needed a little more (good thing I made two pans. The rest is in the freezer to eat with big lima beans).
Step 2: Crumble cornbread into small pieces. Cornbread likes to fall apart. This is easy.
Step 3: Bread Crumbs … NOT THE KIND YOU BUY IN A BOX AT THE STORE. If you have a food processor, blend WHITE LOAF SANDWICH BREAD until the pieces are small. For a double dressing recipe, I used an entire loaf of bread. Add to cornbread.
Step 4: Butter/margarine… cut margarine into small pieces. I did four cuts lengthwise on one side, then turned the stick and did four cuts lengthwise on the next side. THEN…I cut it into small pats across the stick. You end up with a BUNCH of small dots of butter/margarine to add to the bread pieces. I added part and then mixed them in. Repeat as needed.
Step 5: Celery and onions: Chop into very small pieces and cook until tender (BUT NOT UNTIL CARAMELIZED!). You can cook them in fat/bacon grease/chicken stock/water. Cook’s choice.
BIG NOTE: Mom always used more than the recipe states. I usually DOUBLE what it calls for.
Add to bread pieces and stir.
Step 6: Poultry Seasoning. BIG NOTE: Mom always used more than the recipe states. How much more? See below. Mix into bread pieces.
Step 7: Other Seasonings (salt and pepper): IF you are using stock/broth that has salt in it, I suggest leaving out the salt until later. See below.
Step 8: Broth/Stock: The recipe calls for broth from giblets. This assumes you have cooked your own turkey and have cooked the giblets (most likely to use in your “giblet” gravy). I always use boxed chicken broth/stock. BIG NOTE: You will need more than the recipe calls for. See below.
Mix into stuffing.
Step 9: The “See Below” section: At this point (before the eggs are added), Mom would taste the dressing (lots of little spoons get used). THIS is where the recipe becomes subjective.
You are tasting for, well, taste! Does it have enough flavor? Do you think it could use more poultry seasoning? What about salt? Maybe add a “tad?”
What is the texture? Does it look dry? (like chicken salad that needs more mayo?). WAIT until you add the eggs to decide if you need more broth/stock.
Step 10: The Eggs: Beaten, not whole. Mix those yellow globes with a fork until they look pretty! Mix into dressing.
BIG NOTE: You do not want it runny like a cake/cornbread batter. You do not want it so stiff that you must pat it into the pan with your fingers. It should have a bit of “flow-ability” when you “pour” it into the pans. [I think I just “got lucky” the first time I had to make it. Honestly!]. Add more broth/stock now until, well, it “looks” right.
I have a memory of Mom sprinkling more broth/stock on the dressing after it was baked and she felt it was too dry. Too wet? Cook it a little longer. Remember, the turkey is the “star” and the dressing is a supporting role. Folks are just going to smother it in gravy!
Step 11: Preheat oven to 350 degrees (well, you probably should have done this after you cooked the veggies! OOPS!).
Pour dressing into pan(s).
Bake COVERED for 30 to 40 minutes. Remove foil and bake for another 15 to 20 minutes. It is “done” when (1) it does not “jiggle” in the middle, (2) the top is golden brown and (3) the internal temp is, at the least, 165 degrees.
The original recipe says “Stuff lightly into breast region and body cavity of the bird. Makes enough for 12-lb. turkey.”
HAPPY COOKING!