GRANDMA'S CORN BREAD DRESSING
My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Prepare the dry corn bread mix according to package directions. Cool and crumble.
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
- In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
- Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
RICH CORNBREAD DRESSING
This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.
Provided by Julia Moskin
Categories casseroles, stuffing and dressing, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
- Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 14 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 17 grams, Sodium 858 milligrams, Sugar 4 grams, TransFat 1 gram
"BIG BILL'S" WILD RICE & CORNBREAD DRESSING
Taking the extra time to make the "scratch" cornbread is what makes this Dressing special, My Family LOVES the Wild Rice and Cornbread combination, I hope yours will as well. ENJOY !!!
Provided by Bill Wentz
Categories Other Side Dishes
Time 1h35m
Number Of Ingredients 22
Steps:
- 1. First things first....let's make the cornbread!!! preheat oven to 375*. In a large mixing bowl combine eggs, buttermilk and 4 tbs of melted butter whisk to combine. in a separate large bowl combine your cornmeal, flour, baking powder, sugar, salt and baking soda whisk to combine. Add your wet ingredients to your dry and stir until just combined. pour batter into prepared 9" baking dish bake for 30 minutes at 375* remove from oven and let stand 10 minutes.
- 2. I always cook my rice ahead of time. Combine 2 cups chicken stock water and rice in medium saucepan bring to just a boil cover reduce heat and simmer 1 hour, drain rice and transfer to large bowl.
- 3. Heat EVOO in skillet add onion and celery, salt, pepper, and a dash of sage. cook until softened about 5 minutes, add the fresh parsley and thyme and cook 1 more minute, remove from heat and add to bowl of rice mixture.
- 4. at this time take your cooled cornbread and crumble it into the large bowl of rice mixture and stir to combine.
- 5. Transfer Mixture into prepared baking dish (13x9x2) drizzle with 1/2 cup of chicken stock and 1/4 cup of melted butter. Bake until golden and crispy, about 25 minutes
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