Notes: This recipe is a two-step process that begins with a traditional corn bread. This dressing is best when cooked in a casserole dish, rather than inside the turkey.
For corn bread:
1 cup corn meal
1 cup flour
¼ cup sugar
4 tsp baking powder
Dash of salt
1 cup milk
¼ cup vegetable oil
Preheat oven to 400 F.
Mix all ingredients well.
Bake in a greased 8- or 9-inch square metal pan for 20 to 25 minutes.
While cornbread is baking, prepare the following:
1 large onion, diced
4 ribs of celery, diced
¼ pound (1 stick) butter, divided into tablespoons
2/3 to 1 cup chopped pecans
½ teaspoon salt
½ teaspoon dried rubbed sage
½ teaspoon finely ground white pepper or 1 teaspoon black pepper
2 cups cooked wild rice
1 cup chicken broth or turkey stock
Saute onions and celery in 4 tablespoons butter until translucent. Add pecans and seasonings and toss.
Crumble corn bread into marble-sized pieces. Add 2 tablespoons of butter to warm cornbread.
Add wild rice. Moisten with chicken broth or turkey stock and mix lightly. Taste and adjust seasonings, if necessary.
Place in greased 2- to 3-quart, deep casserole dish or bowl.
Bake uncovered at 350 F for 30 to 45 minutes until lightly browned. Check for browning and cover loosely with foil after 30 minutes if browning too quickly.
Recipe adapted by Helen Corbitt.