Cornbread Dressing I Food

CORNBREAD DRESSING

Steps:

• Heat up a large skillet over medium to medium-high heat. Chop carrot, onion, and celery.
• Add olive oil to hot pan and swirl to coat. Add Italian Sausage and break it apart while it browns. Sausage is cooked when no pink is left.
• Toss the veggies into the skillet with cooked Italian sausage and saute until tender, about 7 minutes. {If there isn't enough grease in the pan from the sausage, pour in a little oil.} Season with salt and pepper.
• Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
• Add in poultry seasoning, salt, pepper and half the chicken broth.
• Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
• Add in remaining chicken broth (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
• Cover with foil and bake at 350 degrees F for 30 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.

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.

SOUTHERN STYLE CORNBREAD DRESSING

Steps:

• Start chopping, and dicing all of the vegetables such as the celery, onions, and garlic. Also chop up the fresh sage.
• Next, drizzle the olive oil into a large pan, then place the pan over medium heat.
• Once the oil is nice and hot add in the onions, celery, and garlic. Cook until nice and tender.
• Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.
• Crumble the cornbread into a large mixing bowl, along with the crackers.
• Now add in the cooked vegetables. Fold the ingredients until everything is well combined.
• Now pour in the broth followed by the cream of chicken soup.
• Add in the eggs, and mix everything until well combined.
• Sprinkle in the seasoning salt, thyme and pepper.
• Now mix until well combined.
• Preheat the the oven to 350 F.
• Lightly oil a 9x13 bake dish, then pour in the dressing mixture.
• Bake the dressing uncovered for about 45 minutes.
• Serve and enjoy!

HOMEMADE SOUTHERN CORNBREAD DRESSING RECIPE ~SOUL FOOD STYLE~

Steps:

• Preheat the oven to 350 F.
• To make the cornbread, in a bowl,whisk together the cornmeal & flour.
• Add in the buttermilk, eggs & oil.
• Stir just until combined. Do not over work the batter.
• Pour into a greased, 9 x9 baking dish.
• Bake for about 20-25 minutes or until done.
• Let cool.
• Once cooled break up the cornbread and toast it in the oven to dry it out. *See note*
• Set aside.
• To make the dressing, add the dried cornbread and crumbled toast into a large bowl. Set aside.
• In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender.
• Add the sautéed veggies into the cornbread mixture.
• Add shredded chicken into the cornbread mixture.
• Stir together to combine.
• Add in the broth a little at a time. (Add in just enough to make everything thick & a little soupy.)
• Stir in poultry seasoning, sage, and black pepper.
• Give it a taste and add more seasonings if desired.. It should taste exactly the way you want your dressing to taste like.
• When you are content with the taste, go ahead and stir in the eggs.
• Pour into a buttered 9 X 13 casserole pan.
• Bake for 45 minutes or until set.

CORNBREAD DRESSING I

Steps:

• Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C).
• In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
• In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
• Bake in the preheated oven for 30 to 45 minutes.

CORNBREAD DRESSING

Steps:

• 1. Cook cornbread the night before and crumble. Leave it out overnight to dry.
• 2. Cook onion and celery in melted margarine over medium heat until tender. Stir in seasonings (poultry seasoning, rubbed sage, salt and dash of black pepper).
• 3. Add onion mixture to cornbread and add enough broth to make mixture moist, but not soggy. Toss to mix
• 4. Cook at 350 degrees for 30-45 minutes or until brown

CORNBREAD DRESSING

Steps:

• Preheat the oven to 400 degrees F. Spray a 7" x 11" or 8" x 8" baking dish with nonstick cooking spray.
• Melt the butter in a medium saucepan. Add the chopped onion and celery. Sauté until the onion is translucent.
• Add the salt and pepper. Give it a quick stir.
• Remove from the heat, add the sage, and stir again. Set it aside.
• Pour the crumbled cornbread and bread into a large mixing bowl.
• In a small bowl, whisk the egg and milk until it is well mixed. Pour the mixture into the large bowl with the cornbread and mix.
• Slowly add the broth and stir.
• Now add the sautéed onion and celery.
• Pour the entire mixture into the baking dish and bake for approximately 25 minutes, until the top has turned a medium golden brown.

CLASSIC CORNBREAD DRESSING RECIPE AND FOOD PROCESSOR GIVEAWAY

Steps:

• The day before: Prepare cornbread according to package directions. After cornbread cools, break it up into smaller pieces and leave out overnight to dry out. Add hot dog buns to the pan so they can dry out a bit too. Cooking Instructions 1
• . Preheat oven to 375. In a food processor, break up cornbread and buns into crumbs. Add crumbs to greased 8 x 11 casserole dish. 2.
• Finely dice celery and green onions. (I used the food processor.) Add to breadcrumbs. 3. Ad
• spices to bread crumb mix and stir together. 4. Add
• broth and combine until bread crumbs are completely moist. 5. Spre
• d mixture evenly around casserole dish. 6. Arran
• e 6 to 7 pats of butter onto the top of dressing. 7. Bake f
• r about 30 minutes or until golden brown on top.

BLACK FOLKS CORNBREAD DRESSING RECIPE

Steps:

• Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all of this time for melting the butter).
• Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.
• While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy cream in a medium-size mixing bowl.
• Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients together.
• Pour the cornbread mixture into the skillet.
• Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Instant Pot Omni Plus oven for 23-25 minutes.
• When the baking time has finished, allow the cornbread to cool for approx 10 minutes.
• Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.
• Grease an 8″ or similar-sized baking dish and set it aside.
• Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.
• With the lid off, melt ¼ cup of butter.
• Add the chopped onion, celery, thyme, rosemary, and sage.
• Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.
• Add the chicken stock, salt, and pepper to the inner pot's simmer, and stir to combine.
• Remove the herb mixture from heat and set aside.
• Allow the mixture to cool to the touch so that it can be mixed with the egg. (You don't want the egg to cook from the residual heat and scramble!)
• While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.
• Gently fold in the cornbread cubes to coat with the egg.
• Pour in the cooled herb mixture into the egg mixture.
• Transfer the mixture to the pre-greased baking dish.
• Cut the 2 tablespoons of butter into small pats and place them all around on top of the dressing.
• Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes.
• Uncover and bake until golden, 10-15 more minutes (conventional oven), 10 minutes (Instant Pot Omni Plus oven).
• Serve cornbread dressing warm, and enjoy!
• Optional - serve with gravy on top.

SEAFOOD CORNBREAD DRESSING

Steps:

• Preheat oven to 400 degrees. Mix corn muffin mix, four eggs, and 1 1/3 of milk until uniform and free of any large lumps. Transfer batter into a 13x9-inch pan and bake for about 30 minutes or until top is golden brown and a toothpick inserted into the center comes out clean. Allow to cool a bit for safe handling then crumble and set aside.
• Reset oven heat to 350 degrees. In a large pot, melt butter over medium heat.
• Add cayenne, smoked paprika, onion powder, garlic powder, parsley, sea salt, and black pepper to pot. Cook until fragrant (about 5 minutes). Meanwhile, chop celery, onion, and bell pepper, and mince garlic.
• Add celery, onion, bell pepper, and garlic to pot. Cook until tender and translucent (about 8 minutes).
• Add veggie broth or seafood stock and hot sauce to pot and stir to incorporate. Meanwhile, beat remaining seven eggs and set aside.
• Bring mixture to a boil then remove from heat and stir in cornbread, evaporated milk and eggs until smooth and uniform.
• Add shrimp, crabmeat, and lobster meat to dressing and mix in thoroughly until well incorporated.
• Spread dressing into a 13x9-inch pan and bake, uncovered, for about 45 minutes to an hour or until dressing is golden brown and firm to the touch.
• Serve with lemon wedges, if desired.

CORNBREAD DRESSING

Steps:

• Mix together corn bread crumbs, stuffing mix, sage, celery and onion in large bowl.
• Heat the butter and soup together in saucepan. When butter is melted add this to the dressing mixture. Toss lightly.
• I make it in advance and store it in a zip lock bag in refrigerator.
• Stuff turkey or put it in an oven proof bowl(Add a little broth to it). Bake until heated through.