Davidson Realty, Inc.

Make your Thanksgiving Southern with Jim’s Holiday Recipe!

November 17, 2010

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Posted by in Jim's Recipes

Southern Style – Baked Turkey, Cornbread Dressing and Giblet Gravy

thanksgiving-feastBaked Turkey
18lb – 20lb Turkey
Onions –Yellow (1-1/2 Large) or 3 to 4 small “bag type”
Bell Pepper – Green 1-½
Celery (½ bunch)
Salt & Pepper

Chop onions, bell pepper and celery. Thoroughly thaw turkey and wash inside and out. Put turkey in large deep roasting pan; add several inches of water so there will be plenty of drippings for the dressing and gravy. Dust top of turkey with salt and pepper. Add chopped onion, bell pepper and celery. If you are making giblet gravy add heart, liver, and gizzard to pan. Cover with 2 layers of heavy foil tightly. Cook @ 350° for 3 to 3-½ hours. If desired you can uncover turkey after 2-2-½ hours and let brown.

Cornbread Dressing
Martha White Self-Rising Cornmeal – 5lb bag
Onion-Yellow 1-½ large or 3 to 4 small “bag type”
Bell Pepper – Green 1-½
Celery – ½ bunch
Salt and Pepper
Buttermilk Biscuits 6-8
Rubbed Sage

Make 2 batches of “Southern Cornbread” recipe on the back of the Martha White Cornmeal bag (I use an iron skillet to make cornbread but a Teflon skillet will work).  Crumble cornbread in a foil pan once cool. Make buttermilk biscuits 6-8 (Use recipe on back of Bisquick box) with corn bread and mix well. Fine chop onions, bell pepper and celery. Add to cornbread/biscuit mix. Season with 3 tablespoons of rubbed sage, 1 tablespoon black pepper and 3 teaspoons of salt. Cover and let sit until turkey is done.

Once turkey is done ladle drippings from around turkey into the cornbread dressing pan. Keep adding drippings until dressing is very very moist (almost thick soupy). If you are short on drippings you can use canned chicken stock but drippings are better. Put dressing in pre-heated 350° oven uncovered. Cook until brown on top usually 1-½ hours. You can cook dressing in a deep medium size foil pan.

Giblet Gravy
Put remaining drippings from turkey in large skillet. Cut up giblets in small pieces (heart, liver and gizzard). Add to drippings. Add water to drippings (¼ water ¾ drippings). Bring maker to boil. To thicken add a well mixed blend of flour and cold water. I use a Tupperware gravy maker. It lets you shake flour and water vigorously to blend well. Slowly add flour mixture to boiling drippings while stirring. Once thickened to desired consistency add salt and pepper to taste. It will take quite a bit of salt to flavor the gravy – add a little bit at a time.

These recipes were past down to me by my mother, Betty Davidson, who was born and raised in Monroe, LA. The lady who helped raise her and taught her how to cook was Ms. Rosie. I spent many hours in the kitchen watching Rosie work her magic.

Happy Holidays.

Jim

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