Cornbread Dressing By Mom Recipe 455 Food

CORNBREAD DRESSING BY MOM RECIPE - (4.5/5)

Steps:

• Mix with broth from turkey or hen (Boil poultry in water with salt, pepper, onions, celery to make broth. Save rest of broth for Giblet Gravy. Bake at 350 degrees until browned and most of broth has been absorbed. Giblet Gravy: Boil together broth, two boiled eggs and chopped giblets, until giblets are done. I usually boil for about an hour to make sure it is really done. Thicken with flour paste. OR: GIBLET GRAVY 1 pack Gizzards 1 teaspoon Salt 1 teaspoon Pepper 1 Celery Stalk (diced) 1 small Sweet Vidalia Onion 1 quart Water 4 Eggs 1 cup Half and Half 3 Chicken Bouillons 2 Smoked Turkey Necks 1 Clove Garlic (diced) 1/2 cup Butter 1/2 cup All-Purpose Flour Salt and Pepper In a large pot, boil Water, add Eggs and Turkey Necks. Sauté Onions, Celery, Garlic and Gizzards in Butter. Remove Eggs and Turkey Necks and add sautéed Giblets and Veggies. Add Salt and Pepper to taste, add Bouillon, pull turkey and add Half and Half and bring to a boil. Combine Butter and Flour and cook until it starts to brown, add to Gravy. Add diced Egg and cook on low until thick. Adjust seasoning.

MOM'S CORNBREAD DRESSING

Steps:

• Preheat oven to 350°.
• Mix cornbread, celery, onion, eggs and 1 can of broth together.
• Add salt, pepper and sage to taste.
• Bake at 350° for 30-45 minutes or until done.
• Half way through cooking check moisture; slowly add other can of broth if needed.

CORNBREAD DRESSING

Steps:

• Preheat oven to 375 degrees F.
• In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
• Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

CORNBREAD DRESSING

Steps:

• Preheat oven to 350°F.
• Mix the "seasoning mix" ingredients together in a small bowl and set aside.
• In a large dutch oven or deep skillet melt the butter over medium heat and add the onion, bell pepper, celery, garlic and bay leaf.
• Sauté until soft, scraping bottom occasionally, about 30-45 minutes.
• Add the seasoning mixture and sauté another 5 minutes.
• Add the stock or chicken broth and Tabasco sauce and cook another 5 minutes.
• Remove from heat and add the crumbled cornbread, milk and eggs, stirring well to mix.
• Spoon the dressing into a greased 9x13 baking pan, spreading mixture evenly.
• Bake for 45 minutes.
• Remove from oven and discard the bay leaf.

CORNBREAD DRESSING

Steps:

• Make cornbread according to package directions- Adding 1 Tbsp Sugar.
• Heat oven to 350 degrees.
• In a LARGE pan mix stuffing mix, crumbled cornbread, and 2 cans of broth.
• Chop onion and celery and saute in the 2 sticks of butter.
• Heat soup in a seperate pan
• Mix heated soup in with cornbread and stuffing mix.
• Add onions, celery, beaten eggs, poultry seasoning, sage, pepper and mix thouroughly into dressing.
• You want dressing to be very "juicy". If it gets dry add more broth.
• Cook until browned on top - about 1.5 hours or so.

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.

MY MOTHER'S CORNBREAD DRESSING

Steps:

• Prepare corn bread as usual.
• Crumble in a bowl and set aside.
• In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
• Mix the veggies (with the water) with the corn bread.
• Add sage to taste ( I use a LOT of sage).
• Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
• Serve with cranberry sauce.

MOM'S CORNBREAD DRESSING

Steps:

• Boil together: chicken breasts,onion,celery,chicken broth,and bellpepper.
• Crumble cooled cornbread in large bowl.
• Add peeled and chopped eggs.
• Remove chicken when done and debone,if necessary.
• Chop up and add back to pot.
• Remove from heat.
• When cooled, add chicken and liquid to cornbread/egg mixture in bowl.
• Make sure all the cornbread is thoroughly wet,but NOT soupy.
• Use a slotted spoon to add as much of the onion,celery,bell pepper as possible.
• If not wet enough,add either more chicken broth or a can of cream of chicken soup.
• Add salt and pepper.
• Add ground sage a little at a time and taste test.It is EASY to add too much.
• so add it SLOWLY.
• I add a little Tony's seasoning,to taste.
• After this mixture has cooled,add 5-6 raw,beaten eggs,stirring well after each.
• More bell pepper can be added at this point(if you feel necessary).
• Place in baking pan.
• Bake at 350.
• Let the top brown.
• This can be made ahead and frozen,but be sure to take it out 1 day in advance to thaw before baking or can be refrigerated overnight to bake the next morning.

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.

MOM'S CORNBREAD DRESSING

Steps:

• Crumble the cornbread and biscuits into a large mixing bowl.
• Add salt, pepper, onion and sage.
• Mix well by hand.
• Slowly stir the chicken broth into mixture until it is well moistened.
• You may not need all of the broth, depending upon how moist/dry your cornbread and biscuits are. Do make the dressing moist tho - more moist is better.
• Using an ice cream scoop, scoop mounds of dressing into a greased baking dish.
• Bake at 350 drgrees for 30 minute.