Mom's Cornbread Dressing Made With Neck Meat
  neck meat from turkey (see recipe at end)
1 box  jiffy cornbread mix
1 Tbsp  sugar-added to cornbread mix
1 cup  medium diced vidalia or sweet onion
1 cup  medium diced celery (strings removed)
5 - 8 slice  diced lean bacon
1   egg slightly beaten
5 slice  day old bread-cubed (heels, buns)
  sage to taste-about 2 tsp.
  salt and pepper if desired.
prepare giblets. 
bake cornbread 
while both of these are cooking, prepare the rest of the dressing. 
fry the bacon to a soft crisp. remove bacon. saute the onion and celery in 
the bacon fat until the onions are clear and the celery is soft. 
in a large bowl, combine crumbled cornbread, diced bread, onion, celery 
and bacon. add neck meat and some of the broth. add egg and mix well. add 
more broth as needed. dressing should be the consistency of oatmeal. add 
sage to taste -- remember, cooking increases flavor. don't add much! spray 
a 9x13 pan with vegetable spray and pour dressing into pan. cover with 
foil. bake at 350 degree for 30-45 min. remove foil and bake 10 min. or 
until top is light brown. this dressing may also me cooked inside of the 
turkey cavity and neck cavity. 
  neck and giblets from inside of turkey
4 cup  water
1 Tbsp  salt
1/4 tsp  pepper
4   ribs celery, broken into pieces
place all of the above ingredients into a large pot and bring to a boil. 
lower heat and cook until neck meat is very tender. more water may be 
added as necessary. note: adding to much water will dilute flavors. when 
meat is tender, remove from heat and let cool. when cool, drain liquid and 
reserve. remove all meat from neck. we usually give the gizzard and liver 
to the dog, but you can use them anyway you like. 
(ID: 11889) Mirror: Wed, Jul 9, 2003

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