GRANDMA LIZZIE'S CORNBREAD DRESSING
This cornbread dressing recipe is from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood.
Categories Thanksgiving holiday easy recipes cornbread trisha yearwood turkey stuffing recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. Grease a 9 x 13 x 2-inch baking dish.
- Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Set aside to cool. Raise the oven temperature to 450 degrees F.
- In a medium skillet, saute the onion in butter until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the cornbread, toasted bread cubes, and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper to taste. Bake in the prepared pan for 15 minutes, or until lightly browned.
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
GRANDMA'S CORNBREAD DRESSING RECIPE - (4.2/5)
Provided by marcia505
Number Of Ingredients 12
Steps:
- Sauté celery and onion in butter until soft, and set aside. In a large bowl mix all the ingredients together including the sautéed celery and onion, and mix well. Taste to see if you need to add more broth, salt, butter, or seasonings. Bake in 2 (9x11) greased pans at 325°F for 30 to 40 minutes. Once baked and cooled the dressing can be frozen up to 1 month.
GRANDMA'S CORNBREAD DRESSING
Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.
Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
GRANDMA LIZZIE'S CORNBREAD DRESSING
Steps:
- Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish.
- Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Set aside to cool. Raise the oven temperature to 450°F.
- In a medium skillet, sauté the onion in the butter until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the corn bread, toasted bread cubes, and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper to taste. Bake in the prepared pan for 15 minutes, or until lightly browned.
GRANDMA'S CORNBREAD DRESSING
This is just plain traditional dressing. No oysters, no nuts, no sausage. Just pure Southern dressing. Posting here so the recipe will be saved for my granddaughter.
Provided by Sandy in Oklahoma
Categories Breads
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
- In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
- Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
- Note: Broth made from boiling a baking hen will be best but canned will work.
Nutrition Facts : Calories 98.5, Fat 6.9, SaturatedFat 4.1, Cholesterol 16.2, Sodium 348.8, Carbohydrate 6.8, Fiber 0.5, Sugar 1.3, Protein 2.5
GRANDMA STANDARD'S CORNBREAD DRESSING
This is a family heirloom recipe passed down from my great grandmother, Ollie Joe Standard, who got it from her mother, and so on and so on. Most people only fix dressing for Thanksgiving or other holidays, but we love this so much we eat it all year round. Hope you all like it, too!
Provided by Chrisie
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Place the cornbread cubes into a large bowl. Set aside until needed.
- Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
- Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
- Bake in preheated oven until top is golden brown, about 45 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 50.8 g, Cholesterol 77.4 mg, Fat 15 g, Fiber 4.4 g, Protein 18.4 g, SaturatedFat 4.7 g, Sodium 811.5 mg, Sugar 7.9 g
GRANDMA'S CORNBREAD DRESSING
Steps:
- Add the butter, celery, and onions to a small saucepan. Saute for about 5 minutes or until the onions begin to look transparent.
- Pour the celery and onion mixture into a large bowl and add the remaining ingredients. Use your hands to mix the ingredients. Spoon the dressing mixture into a 9x13-inch pan or baking dish.
- Bake in a 425 degree oven for 30-45 minutes or until the top begins to brown. The dressing will set after it cools.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDMA LEE'S CORNBREAD DRESSING
When I married into my husband's family....I had no idea...Christmas and Thanksgiving, my MIL made this dressing...I am NOT kidding you. It's all my Husband and 3 brothers eat...She did not really make much else besides the turkey and this dressing and gravy...so.....yes, It is a tradition in our family, and it just has to be made. Now my Son behaves like his daddy and uncles...Crazy! I truly, don't know how many servings this makes, because I believe, its about 3 the way they eat it. We have to double and triple the recipe, depending how many are coming....it's just shameful. We add the giblets and broth as stated below. Could not figure out how to get that in the ingredients, as it's the giblets and neck from the turkey.
Provided by Big Sis
Categories Christmas
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- I use this recipe for the Cornbread -- I double the recipe. http://www.food.com/recipe/okie-cornbread-56328.
- First, in a quite large bowel, tear up the cornbread. For the 8 Cups of white bread, use sourdough, hamburger buns, hotdog buns and even plain sliced white bread. What ever you have and whatever floats your boat. (I just eyeball it, do 50% Cornbread and 50% White) Mix the breads so they are all mixed up.
- Take the giblets, and neck and boil them in water until done. Dice up and add to the bread mixture, along with the chopped Onion and Poultry seasoning.
- Beat the two eggs with some of your broth. I usually use whatever broth is left over from boiling the giblets and chicken broth to make up the 8 C of fluid.
- Add the liquid to the bread mixture. Your dressing needs to be on the juicy side. Add salt and pepper to taste. If you need to add more poultry seasoning go for it. It's all to taste.
- Throw this in a 9 X 13 pan and bake at 350 for about 45 minutes.
Nutrition Facts : Calories 305.6, Fat 6.1, SaturatedFat 1.8, Cholesterol 93.7, Sodium 1719.4, Carbohydrate 50.5, Fiber 2.7, Sugar 6.4, Protein 11.5
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