Thanksgiving Dressing and Gravy In Nana's Own Words

Thanksgiving Dressing and Gravy

At least one day ahead, bake a pan of cornbread following the recipe on any bag of cornmeal but be sure to use buttermilk. You can use white or yellow cornmeal but I prefer white. I recommend a 9 x 13 pan. Cover and let rest overnight. You can crumble the cornbread when it is cool enough to handle. Day of serving - Chop 1 onion, 3 stalks of celery. Add to crumbled cornbread. Add 2 eggs, well beaten, 2 cans of condensed cream of chicken (or celery) soup. Add salt, pepper, beau monde seasoning and mix well. This will be fairly stiff so add enough turkey broth to make juicy but not too soupy. Sorry I don't know how to really describe this consistency. Pour into a large baking dish and bake at 425 for appx 45 min. - 1 hour. 

To make this GF, just use GF cornbread and GF condensed soup (there is such a thing), or you can make your own. .

For gravy: You need a good sturdy metal whisk to make good gravy. If not, it will be lumpy. Saute 1 chopped onion in about 1 stick of butter until onion is pearly in color. Add white flour appx 1/4 cup and whisk until begins to cook Being careful not to burn. I use a medium high heat for this. Slowly add turkey broth, whisking all the time to keep any lumps from forming. Add salt and pepper to taste. Continue to whisk and cook until you reach the consistency you like. Turn down heat to warm to keep hot until serving, whisking occasionally to keep from burning. Good luck!

To make this GF, use GF flour.