~ Shopping List ~
- Martha White’s white cornmeal mix (you’ll be making 2 9″ skillets for the full recipe)
- 1/4 cup sugar
- 5-6 slices of white bread
- Sage (dry)
- Poultry seasoning
- 1 Large Onion
- 1/4 cup butter or margarine
- Turkey stock (if you are making this with Turkey use the stock generated during cooking. If not, any stock will work. You will need enough to make your mixture “soupy” but not so thin that it does not set during baking.)
~ To do ~
- Make cornbread according to directions on the package (add sugar before cooking).
- Toast the bread.
- Crumble the cornbread and bread together into a very large bowl (should resemble bread crumbs). Add at least 1 tablespoon each of poultry seasoning and sage. You will adjust to taste later. Add salt and pepper. Mix together.
Up to the above points may be done the same day or up to 5 days in advance. If done in advance, keep refrigerated until ready to use. Remove from refrigerator enough in advance to bring it to room temperature before baking time.
- Melt the butter in a frying pan and sweat the onion until transparent. Add onion and butter to the bread mixture until evenly distributed.
- Add broth until you reach a firm soupy consistency.
- Taste the mixture and adjust sage, poultry seasoning, salt and pepper to desire taste.
- Pour into a large non-stick (or glass) baking dish. Bake in a low heat oven (in the neighborhood of 350) until brown on top and set. Normally around 20 minutes.