GF Cornbread Dressing by frick

[BakerAunt]

GF Cornbread Dressing
Submitted by frick on November 12, 2010 at 8:08 pm

Perfect for Turkey Time, made with an all-cornmeal cornbread, also in my recipes.
Yield: 10 servings
Source: LaUna Rampy
Mother’s Cornbread Dressing

Spray or butter medium baking dish well; preheat oven to 350 F.

I currently use a pyrex oval baker that measures 9 x 13 but is 2 1/2 inches deep. This dressing puffs quite a bit, getting cohesion from the eggs. For maximum puffing, use 6 eggs and has a lot of cohesion. The 4-egg version does but there is more crumbling when it is served and is almost lighter. I used 6 almost forever but in recent years, have decided I like 4 better.

Make a half batch to experiment if you like. The cornbread is gosh darn delicious, much cornier in flavor though completely unlike the sweet, floury muffin-type which I have never considered 'real cornbread'.

4 – 6 eggs (I am currently using just 4)
1 recipe cornbread (see my recipes), crumbled
1 – 2 tsp ground sage, or to taste, or equivalent fresh plus more fresh
sage leaves for the top if you have them
1 large onion, finely chopped
1 – 3 stalks celery, finely chopped
½ cup fresh parsley, chopped
2 cans chicken broth, or chicken or turkey stock, approximately

Additional water may be added to make it somewhat soupy
(original recipe called for bouillon cubes and water to make up the extra liquid, plus bacon grease)
Black pepper

*Salt may or may not be needed if canned broth is used.

*This depends somewhat on the amount of eggs. I did use some salt in my most recent recipe, using 2 cans Swanson’s broth, or the equivalent of chicken or turkey stock, and 4 eggs.

Note: I always taste it, making sure the broth or stock and the cornbread is hot, and usually add more sage and more pepper, sometimes more salt. Yes, I dare taste the raw eggs, though I cannot advise anyone else to do so. You can put a little in a non-stick fry pan and cook it before tasting for seasoning if you like, or as Janiebakes suggested, taste it BEFORE adding the eggs.

Pour into baking dish; arrange sage leaves on top in decorative pattern. Bake 1 hour at 350 F. Baking time may need adjusting if baked in convection oven. If I have doubts if it is cooked through, I slide a sharp knife in the center and see if the knife emerges blazing hot. Usually, it's done when it is an attractive golden brown.

I have found if you cut an oval gash in the center rather like slashing bread dough, it will rise slightly higher from the gash inward. This is just for looks.

Breakfast sausage or Kielbasa make an interesting variation.
Hope this pleases.

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