Cornbread Dressing Oamc Food

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.

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.

GRANDMA'S CORN BREAD DRESSING

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.

MOMMA'S CORNBREAD DRESSING

Steps:

• Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
• Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
• Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

CORNBREAD DRESSING

Steps:

• Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish.
• Combine the corn bread, toasted bread, and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding.
• When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well and pour into the baking dish. Bake until heated through, puffed, and golden brown, about 45 minutes.
• Preheat the oven to 375 degrees F.
• In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

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.

MAMA'S SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Combine cornbread and stale bread cubes in a large bowl. Set aside.
• Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
• Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
• Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

DELUXE CORNBREAD DRESSING CASSEROLE (BIG BATCH)

Steps:

• CORNBREAD:.
• (Make 1 day in advance to allow to dry slightly without being refrigerated.) Grease a 9x13 or 11x14 inch baking pan.
• In a large bowl, stir together cornmeal and next 5 ingredients. In a small bowl, whisk together buttermilk, eggs and oil. Pour wet mixture into dry and mix until just combined. (Note: the mixture should be moist, but not soupy). Pour cornmeal mixture into prepared baking pan. Bake in preheated oven 350 degrees for about 40 - 50 minutes or until golden around the edges and pick inserted into the center comes out clean.
• FRYER AND BROTH:.
• For ease, do this step 1 day ahead. Cut fryer in half or quarters then place in a large stockpot and add cold water just to cover. Cover with lid and bring to a simmer, cooking until tender, about 45 - 60 minutes.
• Remove chicken from pot and allow to cool to the touch, reserving broth. Discard skin then remove meat from the bone and chop into chunks. Measure and reserve 4 - 5 cups meat. Refrigerate.
• Strain the broth and refrigerate.
• DRESSING:.
• Preheat oven 350 degrees. Heavily butter 2 9x13 or 11x14 inch baking pans; set aside.
• Crumble pre-baked cornbread into a very large mixing bowl. Add decrusted bread cubes.
• In a separate microwavable bowl add the 1/2 stick butter, chopped onions, bell pepper and celery. Loosely cover and microwave until tender about 8 - 10 minutes. Mixture will have rendered juices. Cool slightly and pour this mixture over cornbread mixture. Do not stir until instructed to do so.
• In a seperate medium microwavable bowl, cook in microwave the pork sausage until no longer pink, about 8 - 12 minutes; breaking into pieces and crumbling. Once cooked, drain well and add to cornbread/bread cubes/onion.
• Mix together undiluted cream of chicken soup with the 1 egg. Pour this over cornbread/bread cubes/onion/sausage.
• Skim fat from the reserved chicken broth, discarding the fat. Measure 5 cups of degreased broth and pour over cornbread/bread cubes/onion/sausage/soup.
• Add to the cornbread bowl, 4 - 5 cups cooked chicken meat, sage and optional jalapeno pepper.
• Salt and pepper to taste.
• With 2 large paddles or spoons, gently toss all ingredients together until thoroughly mixed. Ladle into prepared baking pans.
• (If freezing, cover with plastic wrap then aluminum foil and freeze.) If using immediately, place uncovered in preheated oven and bake approximately 1 hour until edges are browned and pick inserted in center comes out clean.
• NOTE: This can be made into one large disposable aluminum pan (11x13x3 inch). Increase baking time.

OAMC BBQ CHICKEN CORNBREAD CASSEROLE

Steps:

• Combine all ingredients (except cheese & corn muffin mix into gallon freezer bag.).
• Thaw. Add chicken thighs, green pepper, onion & BBQ sauce to crockpot.
• Cover & cook on low for 4-6 hours until chicken is thoroughly cooked and onions & peppers are soft.
• Shred chicken m& return to crockpot. Cover with cheese.
• In a bowl, prep corn muffin mix according to directions. Pour corn muffin mix into crockpot.
• Add lid & cook on "high" setting for one hour or until cornbread is cooked completely.

CORNBREAD DRESSING

Steps:

• Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
• Heat a large skillet over medium and pour in the oil. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
• Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
• Transfer the cornbread mixture to your prepared dish and spread evenly. Drizzle the melted butter over the top. Cover the dish with foil and bake until heated through, 30 to 35 minutes. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes. Cool for at least 10 minutes before serving warm.

CORNBREAD DRESSING

Steps:

• Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.

CHILI WITH CORNBREAD TOPPING (OAMC)

Steps:

• In a large, deep skillet, brown ground beef. Transfer to (very) large dutch oven (or divide between two large slow cookers).
• Saute chopped onions until softened.
• Add garlic, cumin, pepper, chili powder, salt, allspice, and cayenne to the onions. Cook for one more minute.
• Add cocoa and cornmeal to the spices. Stir well.
• Add Worcestershire sauce, tomato paste, diced tomatoes, and beef broth. Bring to a boil. Transfer to the dutch oven.
• Add corn and beans to the dutch oven. Mix well.
• Bake in preheated oven for 4 hours at 325°F Check periodically and add water if the chili is getting too dry (this will vary depending on your pot.) (If using slow cookers, cover & cook on low for 8-10 hours or high for 4-5 hours.).
• Add chopped bell peppers (and olives if using). Stir well. Adjust seasoning as desired. ** Stop here for OAMC. See notes below.
• To make the Cornbread Topping: mix flour, cornmeal, sugar, and baking powder. Add melted butter,buttermilk or milk, and egg. Stir well. Add grated cheddar cheese, green chilis including juice, (and green onions if using). Stir well. ** See OAMC topping notes below.
• Next, spoon the prepared cornbread topping mix (see below) over the chili. Bake at 350, or (on high in the crockpot) for about 45-60 minutes (or until topping is set).
• Serve with sourcream, green onions, or other condiments as desired.
• ** OAMC notes for chili: Follow the recipe up through mixing in the bell peppers, but before making & adding the topping. For a family of 5, I like to separate this recipe into 4 batches, which can then later be baked in a medium sized slow cooker or in a 2.5 to 3 qt casserole in the oven. I freeze each batch in a glass or foil baking dish.
• ** OAMC notes for the topping: mix all ingredients except the egg and milk in a large bowl. Then separate into labeled freezer bags, noting how much egg & milk to add. (If you make 4 servings as I do, it will be add 1/2 c milk and 1/2 egg to each bag.)
• ** OAMC serving directions: Thaw the chili in the refrigerator overnight or in the microwave. Heat in microwave or in an oven at 325 until hot (about 45 minutes in an oven). Mix the frozen topping mixture with the milk & egg, then spoon over the chili & return to oven at 350. Bake until topping is set, about 45-60 minutes.

CORNBREAD DRESSING (OAMC)

Steps:

• Mix all ingredients together.
• Pour into pan or 9 x 13 casserole.
• Bake at 350 degrees about 1 1/2 hours.
• Dressing may be prepared ahead of time, except for the baking, and frozen.

CORNBREAD FOR DRESSING

Steps:

• Preheat oven to 400°F. Generously butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
• Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD: Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.

SOUTHERN CORNBREAD DRESSING

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.