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1
Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
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2
Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes.
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3
Set aside to cool.
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4
Raise the oven temperature to 450 degrees F.
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5
In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes.
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6
In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs.
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7
Add the onions and eggs and toss with a fork until mixed.
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8
Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing.
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9
Season with salt and pepper.
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10
Bake in the prepared pan until slightly browned, about 15 minutes.
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11
Preheat the oven to 450 degrees F.
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12
Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat.
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13
Put the cornmeal in a large mixing bowl.
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14
Make a well in the cornmeal and add the remaining 2 tablespoons oil.
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15
With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet.
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16
You may not need all 3 cups.
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17
Carefully pour the batter into the skillet.
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18
The oil will come up around the edges.
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19
Use the back of a spoon to smooth this over the top of the batter.
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20
Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes.
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21
Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
