"Cooked chicken, turkey, or pork" is a polite way of saying, "leftover chicken, turkey, or pork." Cooked lamb would also taste good with cornbread dressing

     This is an adaptation of my old family recipe given in Steamin' Down the Tracks with Viola Hockenberry. The cold, cooked meat is NOT, repeat, NOT, baked with the dressing. That will only dry it out. Instead, when the piping hot dressing is pulled out of the oven, immediately place your thin slices of cold meat on top of it and cover the dish tightly -- with aluminum foil if the dish doesn't have a cover. Let the dish sit off the heat for 10 minutes, and the meat will be nice and warm without being dried out. This works better than microwaving the meat, as microwaving sometimes gives leftover meat an off flavor. And of course it is worlds better than drying it out in the oven. You can, of course, use this trick for reheating leftover meat with other hot casserole dishes.

Ingredients and Method:

1 recipe cornbread (which recipe follows)
2 medium onions, minced
1 or 2 tablespoons cooking oil
1 apple, peeled, cored, and finely chopped (optional)
1 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 to 1/2 teaspoon curry powder
1/4 teaspoon pepper
2 cans chicken broth (10-1/2 oz., undiluted) thinly sliced cold, cooked chicken, turkey, pork or lamb

     First make the cornbread, preferably well ahead of time. Then, using a nonstick skillet, lightly brown the onions in oil. When they are about as brown as you want them, add the diced apple, and cook for five minutes more. Add sage, thyme, marjoram, curry, and pepper, and immediately add chicken broth to the onion-herb mixture. Let it simmer a couple of minutes to bring out the flavors, and mix in the crumbled cornbread. Put into an oiled baking dish and cook, covered, 1/2 hour at 350 degrees. Remove cover and cook another 20 minutes.

     When the cooked, hot dressing is pulled from the oven, immediately place your thin slices of cold meat on top of it and cover the dish tightly -- with aluminum foil if the dish doesn't have a cover. Let the dish sit off the heat for 10 minutes, and the meat will be nice and warm without being dried out. Serves 6 to 8.

     The following cornbread recipe is adapted from one in a booklet I got back in the sixties from the makers of Mazola oil.

Healthy Cornbread

l cup flour
3/4 cup cornmeal
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup nonfat milk
2 tablespoons vegetable oil
1 egg white

     Mix together dry ingredients in a bowl. In another bowl mix together milk, oil, and egg white; add to dry ingredients. Stir just enough to dampen all the flour. Turn into an 8-inch square pan and bake 20 minutes at 425 degrees. Serves 4 to 6.

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