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Prep Time: 120 Minutes Cook Time: 180 Minutes |
Ready In: 300 Minutes Servings: 1 |
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Ingredients:
3 teaspoon(s) baking powder |
1 cup(s) flour |
3 cup(s) yellow corn meal |
3 cup(s) cornmeal-white |
1/4 cup(s) vegetable oil |
2 cup(s) lowfat buttermilk |
3 large eggs |
1 package(s) chicken necks and backs |
1 large sweet onion cut in half |
1/2 large bell pepper green |
3/4 water stock pot |
4 celery stalks |
3 can(s) mushroom soup |
sage |
chicken buillion cubes |
pepper |
salt |
1 stick(s) butter/margarine |
1/2 loaf(s) bread white/wheat |
Directions:
1. -Combine all ingredients for stock and bring to boil. On low fire, boil about 45 min to an hour. once done set aside to cool
2. -Pre-heat oven to 400'-combine ingredients for bread, using enough buttermilk to make mixture easy to handle (stir-able/pour-able) *you may or may not need more than .2 cups.
3. - pour batter into a well greased pan/skillet (about 4T oil). bake 50 minutes or until toothpick comes out clean from center.
4. -transfer to large bowl or pan to cool. Once cool, crumble bread with half loaf of sliced bread (white or wheat).
5. -add mushroom soup, swirl can with warm water and add to mixture as well. add seasoning salt, pepper, chicken flavoring (3T) or buillion cubes (5-6).
6. -add stock to further crumble bread and mix seasonings. (dont be afraid to get your hands messy)
7. -at this point mixture should be relatively dry so add more stock until it is about the texture of soupy oatmeal. *don't worry if it goes a bit beyond this, because it will bake in the oven*
8. -taste test the mixture *add seasoning salt or chicken flavoring/buillion cubes to taste*
9. -transfer mixture to baking pan and add whole stick of butter to top just before baking. bake dressing about 35 minutes on 350' and stir melted butter into dressing. return dressing to oven and bake another 35-45 minutes until the dressing has nice golden crust.
10. -save any remaining stock to make gravy or re-moisten dressing if it becomes dry.
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