Robert's Cornbread Dressing.

I saw this today in Robert St. John's column, and believe it to be the fanciest version of the humble southern cornbread dressing that I have ever seen.

Robert’s Cornbread Dressing

1 Cornish (Game) hen

2 quarts Chicken broth

1 /2 Onion

1 /2 Carrot

1 Bay leaf

Place the hen, broth, onion, carrot and bay leaf in medium sized stockpot. Simmer one hour and 20 minutes over medium heat. Remove hen and strain the broth. Allow hen to cool and pull meat from the bones. Chop meat.

1 Tbl. Bacon grease (or canola oil)

1 /4 cup Bell pepper, diced

1 cup Celery, diced

1 cup Onion, diced

2 tsp Celery salt

2 tsp Poultry seasoning

1 recipe Basic Cornbread, crumbled (recipe below)

2 cups Mushroom Béchamel Sauce (recipe below)

2 cups Heavy cream

1 1 /2 cups Chicken broth, strained from cooking hen

4 Eggs

2 Eggs, hard-boiled

Preheat oven to 325 degrees.

In a medium sized skillet, melt bacon grease over low heat. Add vegetables and seasoning and cook slowly for 10 minutes. Pour into a mixing bowl. Add Mushroom Béchamel Sauce, cream, broth and eggs mixing well. Add crumbled cornbread and hen meat. Mix until all is well incorporated. Pour into a three-quart baking dish. Bake one hour 15 minutes. Do not overcook dressing (it should be moist but not runny). Yield: 8-12 servings

Basic Cornbread

1 cup Cornmeal

1 cup Flour

1 /2 cup Corn flour

2 tsp Baking powder

1 /2 tsp Baking soda

2 tsp Salt

2 Eggs

1 Tbl Bacon grease (or canola oil)

1 cup Buttermilk

1 cup Milk

Preheat oven to 350 degrees. In a mixing bowl, combine all of the dry ingredients and mix well. In a separate bowl, whisk the wet ingredients. Fold the wet ingredients into the dry ingredients. Do not over mix. Pour batter into a greased cast-iron skillet or a buttered two-quart baking dish and bake for 20-25 minutes.

Mushroom Bechamel

2 tsp Olive oil, light

2 Tbl Onion, minced

1 Tbl Shallot, minced

1 Tbl Celery, minced

1/2 tsp Salt

1/4 tsp Garlic, granulated

1 /8 tsp Thyme, dry

3 oz Mushrooms, cleaned, sliced (1 cups)

1 cup Chicken broth

3 Tbl cup Butter

1/4 cup Flour

1/3 cup Whipping cream

Heat oil in a three-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic and thyme. Bring back to a simmer and cook 10 more minutes.

In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook three to four minutes and add cream. Freezes well. Yield: three cups