Cornbread Dressing

Preheat your oven to 425°F (220°C (428°F)).

Bring the buttermilk to just below a boil in a medium saucepan over medium-high heat. Slowly whisk in the cornmeal and bring to a full boil. Cook for 5–6 minutes, stirring constantly. Remove from heat and pour the mixture into a large mixing bowl. Stir in 3 tablespoons of the butter and the salt. Cool for 15–20 minutes.

Beat the egg yolks in a small bowl and stir them into the cornmeal mixture. Use the remaining butter to coat a 6-cup soufflé or baking dish.

Beat the egg whites by hand or with an electric mixer until they begin to form soft peaks. Fold about 1/3 of the whites into the cornmeal mixture. Then add the remaining whites and fold until no white streaks are evident.

Pour the batter into the prepared dish, keeping as much air as possible in the egg whites. Bake for 25–30 minutes until the soufflé has risen and the top is a nice golden color. Serve immediately.

Add turkey neck and gizzard pieces with water (refer to original recipe for poultry preparation details).