Let me just start by thanking God for Grandma Langley. She is my husband’s mother and such an angel to everyone around her. So for this recipe posting purpose she is affectionately known as Grandma Langley but to me she is Mom (love you Mom)! NOW let us bow our heads and be thankful it’s Thanksgiving and Grandma Langley is making her infamous Corn Bread Dressing. She has 3 sons and I’ve seen each of them eat this corn bread dressing until they are sick! YES it’s one of those dishes you look forward to every year and the one you keep eating even when your stomach has warned you it might explode at any time. IT’S THAT GOOD PEOPLE! I have to be honest I cheated a few of Grandma Langley’s steps just to save time but I followed 99% of Grandma Langley’s recipe! Enjoy and please do not forget to LIKE my FB FAN Page.
Thank God It’s Thanksgiving Grandma Langley’s Corn Bread Dressing
3 boxes of prepared Krusteaz Honey Corn Bread Mix, crumbled
4 pieces of wheat toast
2 whole eggs, beaten
4 cups of celery, thinly sliced
2 cups of vidalia onions, diced
1.5 pounds of turkey necks
2 – 12 fluid ounce cans of evaporated milk
2 sticks of unsalted butter (to sauté the celery & onions)
1 stick of unsalted butter (to cook with the turkey necks)
3 cups of chicken broth
2 tablespoons of sea salt
1 tablespoons ground black pepper
2 tablespoons granulated garlic
Cooking spray to spray your baking dish
READY, SET GO:
- Pre-heat oven to 350
- Place turkey necks in a large sauce pot with 3 cups of chicken broth, 1 stick of butter, sea salt, granulated garlic, and ground pepper and bring to a boil, once turkey necks are boiling, turn heat down to medium and allow to cook for 30-35 minutes or until fork tender, turn heat off, drain and reserve liquid
- When turkey necks cool remove the skin and pull meat from turkey necks and set aside (discard bones & skin)
- Prepare corn bread as directed on back of boxes and carefully crumble in a large bowl
- Tear toast into small pieces and add to crumbled corn bread – this is your corn bread mixture
- Melt 2 sticks of butter and sauté celery & onions until tender and add to crumbled corn bread mixture
- Add turkey neck meat, reserved turkey liquid, sauteed celery & onions and evaporated milk to corn bread mixture, stir until incorporated
- Add beaten eggs to corn bread mixture, stir until incorporated
- Spray baking dish with cooking spray, pour corn bread mixture into baking dish and bake for about 15-20 minutes or until light golden brown (do not overcook or it will get dry)
- FINALLY when serving add your favorite gravy and ENJOY!
Double ingredients to make more
AND REMEMBER – it’s Thanksgiving; we have to be thankful just having a meal. I implore you to in return for this FREE Thanksgiving recipe that you donate at least 1 non-perishable food item to a food bank or make a dish for a homeless shelter for Thanksgiving! Enjoy this fabulous corn bread dressing but don’t forget your end of the deal on this one! Thanks in advance!!
Sizzle Sizzle Baby
I’m a little lat in posting but I just had to share. I made this cornbread dressing for Thanksgiving and it was a HUGE hit. It is going to be a family Thanksgiving staple. Thanks so much for sharing and doing what you do.
Awe Dee that makes me so happy, I am so grateful to add something to your family that you can enjoy year after year. Please visit often …
Sizzle Sizzle Baby ~
I just happen to stumble up on this recipe, and I plan on making this real soon. Thanks for the recipe.
Hi Utokia! With using the Jiffy cornbread mix, will the dressing be too sweet. I’ve tried so many recipes and they just aren’t coming out right. I want to try this one this year. Hopefully, I can add it as our family tradition. Thanks:)
nope the dressing is perfect with Jiffy, that’s why I use