Barbyes Cornbread Dressing Food

CORNBREAD DRESSING

Steps:

• The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat. Meanwhile, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate bowl, whisk the buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, stirring until combined. Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly. Pour the batter into the hot skillet, smoothing the surface with a rubber spatula. Bake until golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet, then cut into 1-inch cubes.
• Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours. Transfer to a large bowl and toss to mix them up a bit.
• Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go and add salt carefully. If the mixture is not moist enough, add a bit more chicken broth. Stir in the parsley.
• Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving.

CORNBREAD DRESSING

Steps:

• Melt butter in a skillet; add the onions and celery and saute until tender.
• Combine toasted bread and cornbread in a large bowl and mix.
• Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
• Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
• Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

CORNBREAD STUFFING

Steps:

• For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
• Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
• Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
• For the cornbread stuffing: Preheat the oven to 350 degrees F.
• Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
• Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
• Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
• Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.

CATHERINE'S CORNBREAD DRESSING

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a large skillet over medium heat. Saute the celery and onion until soft and translucent, 10 to 12 minutes.
• In a large bowl, add the celery, onion, cornbread, stuffing mix, and sage. Stir in the chicken stock and eggs and mix until completely combined. Season with a few grinds of black pepper. The mixture should be fairly soupy. Pour into a lightly greased 9 by 13-inch baking dish. Bake, uncovered, until the dressing is set and golden brown, 45 minutes to an hour.
• Preheat the oven to 425 degrees. Grease a large cast-iron skillet and place in the oven to heat while mixing the batter.
• In a large bowl, mix the cornmeal, flour, sugar, baking powder, salt, baking soda, and a few generous grinds of black pepper.
• In a separate bowl, whisk the buttermilk, eggs, and melted butter together until combined. Pour into the dry ingredients and stir until just combined (it's okay if it's a little lumpy). Pour the batter into the hot cast-iron skillet and bake until the top is golden brown, about 25 minutes.
• Immediately remove the cornbread from the skillet and allow to cool. The cornbread can be made up to 2 days in advance when using for the dressing. Store until needed, then crumble and follow instructions for the dressing.
• If enjoying the cornbread immediately (not for the dressing recipe), remove the cornbread from the oven, invert it onto a large plate, and then flip it once more so it is right side up. Slice into wedges and serve warm with lots of butter.

CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
• Preheat the oven to 375 degrees F.
• Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
• Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
• Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
• Reduce the oven to 350 degrees F.
• Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

BARBYE'S CORNBREAD DRESSING

Steps:

• In a heavy skillet over medium heat, melt the butter. Stir in onions and mushrooms. Cook and stir until mushrooms release liquid and onions soften, about 5 minutes.
• Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
• Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
• Preheat oven to 325 degrees F (165 degrees C).
• This recipe makes enough to stuff a 12- to 14-pound turkey, with 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in preheated oven for 40 minutes.

CORNBREAD DRESSING

Steps:

• Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
• Preheat the oven to 350 degrees F.
• Warm up a large skillet or Dutch oven over medium heat and add the butter. When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley.
• Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.
• Preheat the oven to 450 degrees F.
• Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly. Pour into the hot skillet, smoothing the surface with a spatula. Place in the oven and bake until golden brown on top, 20 to 25 minutes.

LUBY'S CAFETERIA CORNBREAD DRESSING OR STUFFING

Steps:

• In large bowl, combine breads and broth; mix well and let stand for 15 minutes.
• Preheat oven to 375°F and lightly spray or grease a 2-quart casserole dish.
• Add celery, onion, butter, oil, sage, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly.
• In small bowl, beat eggs until foamy.
• Fold into bread mixture.
• Transfer to prepared casserole dish.
• Bake 50 to 65 minutes or until top is golden brown.

BARBARA'S CORNBREAD DRESSING

Steps:

• Bake Jiffy Corn muffin mix in large bake pan per directions.
• In a medium saucepan, combine chicken broth, turkey necks, a stick of butter and seasoning and simmer until meat begins to fall off the bone. The seasonings are added to taste but approximately 1 tblsp of Tony's, garlic powder and onion powder. Only add a very small amount of black and cayenne pepper to desired spiciness.
• Use a fork to scrape most of the meat off the bone and discard the bones.
• In a large skillet combine a chopped yellow onion, coarsely chopped bunch of green onions, a stick of margarine and garlic powder, Tony's and black pepper as the onions cook. Spice to taste.
• Cook over medium heat until light brown (about 2 mins) then set aside.
• Crumble cornbread into a large mixing pan, be sure to use your largest mixing pan (you'll thank me later).
• Transfer spicy onion mix to the crumbled cornbread pan and mix thoroughly using a large sturdy metal spoon.
• Spoonful by spoonful, slowly add the gravy mix including lumps of turkey meat to the crumbled cornbread mix while thoroughly stirring. Keep adding and stirring until the dressing starts to stick together slightly and no longer crumbles apart.
• Add ground sage, slowly until you get your desired taste. Be careful not to add too much sage which can be overwhelming.
• Once you have the perfect taste and no longer need to taste it, add the 2 fully whipped egg whites and stir in thoroughly.
• Transfer the dressing into a medium Pyrex or metal loaf pan and bake covered with aluminum foil at 350 degrees for 30-45 mins.
• Remove the aluminum foil and bake uncovered for 5 mins to brown the top.
• Serve as a side dish to Turkey and use the remaining gravy served over the dressing. Thank Barbara and enjoy!

BARBYE'S CORNBREAD DRESSING

Steps:

• In a heavy skillet over medium heat, melt the butter. Stir in onions and mushrooms. Cook and stir until mushrooms release liquid and onions soften, about 5 minutes.
• Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
• Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
• Preheat oven to 325 degrees F (165 degrees C).
• This recipe makes enough to stuff a 12- to 14-pound turkey, with 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in preheated oven for 40 minutes.

BARBYE'S CORNBREAD DRESSING

Steps:

• In a heavy skillet over medium heat, melt the butter. Stir in onions and mushrooms. Cook and stir until mushrooms release liquid and onions soften, about 5 minutes.
• Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
• Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
• Preheat oven to 325 degrees F (165 degrees C).
• This recipe makes enough to stuff a 12- to 14-pound turkey, with 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in preheated oven for 40 minutes.

CORNBREAD DRESSING

Steps:

• Melt butter in a skillet; add the onions and celery and saute until tender.
• Combine toasted bread and cornbread in a large bowl and mix.
• Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
• Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
• Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

FAMILY CORNBREAD DRESSING

Steps:

• In skilet brown bell peppers, onions,and celery in margarine.
• When onions are clear add 1/2 cup water.
• Cover and simmer 7 minutes.
• Combine vegetable mixture with remaining ingredients and mix well.
• At this point,you can add some of the meat you will serve the dressing with and the egg , to make it more like my mom's giblet style cornbread dressing.
• Place mixture in covered casserole at 350 degrees for 30 minutes. If dry, add more broth, to make this like my mother in laws it should be more like "mashed potatoes" instead of my mom's "cornbread".
• Add more sage to taste.

CORNBREAD DRESSING

Steps:

• Crumble the cornbread and biscuits. Add remaining ingredients. Make sure enough broth is added to make it moist.
• Pour into a well greased 9" x 13" pan. Bake at 375 degrees until lightly browned on top.

BABY'S THANKSGIVING CORNBREAD DRESSING

Steps:

• Cook onion and celery in two cans of broth until tender. Add butter and cream of chicken soup. Stir until melted and remove from heat.
• In a VERY large bowl place crumbled cornbread and biscuits. Add eggs and green onion. Toss to combine.
• Pour broth mixture over crumb mixture. Mash together using hands. This is when you decide how much of the third can of broth you need. Should be moist but not runny. This will depend on the type of cornbread you use and how many biscuits you put inches.
• Pour into greased casserole and bake at 350 degrees for at least 45 minutes until browned on top.
• For a one dish meal can layer in cooked cubed chicken or turkey.

MOM'S CORNBREAD DRESSING

Steps:

• Preheat oven to 425 degrees.
• Combine first 6 ingredients in a large bowl. Stir together 2 eggs and buttermilk and add to dry ingredients. Stit until just moistened. Heat 2 tbls butter in a cast iron skillet until hot, pour batter into skillet and bake for 25 minutes until cornbread is golden brown. Cool and crumble.
• Melt 1/2 cup butter in large skillet over medium heat, add green onions and celery saute until tender.
• In a large roaster, combine crumbled cornbread, onion/celery mixture, chopped boiled eggs, coutons, 1 can of chicken broth, sage, and pepper. Refrigerate overnight.
• Stir in remaing 4 raw eggs and 3 1/2 cans of chicken broth. Bake in at 350 degree oven for 1 1/2 hours until golden brown.