Grannas Cornbread Dressing Food

GRANDMA LIZZIE'S CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
• Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
• In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.
• Preheat the oven to 450 degrees F.
• Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
• Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

GRANDMA STANDARD'S CORNBREAD DRESSING

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.

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.

GRANDMA'S CORNBREAD DRESSING

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.

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).

GRANDMA'S CORNBREAD DRESSING RECIPE - (4.2/5)

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.

GRANNY'S SOUTHERN CORNBREAD DRESSING

Steps:

• Heat oven to 400 degrees .
• Make cornbread by mixing cornmeal, flour, oil, eggs, buttermilk and milk.
• Stir until well blended. Stir in celery and onion.
• If the batter is too thick, add more milk. (should be pourable).
• Pour into greased hot iron skillet (if you have one, if not get one, they aren't expensive and you can get them at Wal Mart. I have one I use just for cornbread!).
• Bake for 30 minutes or until top is light brown.
• When done and cooled down a bit. Crumble into a large bowl.
• Add bread pieces, butter and seasonings. Mix well.
• Start adding chicken or turkey broth, stirring and adding more broth as needed. (important: add broth until you think it is just right, then add more. It will soak up and dry out in the oven).
• Adjust seasoning to taste. (appoint someone special).
• Pour into a grease 13x9-inch (3-quart) baking dish or pan.
• Bake at 400 degrees for 30 minutes or until golden brown. Serve with gravy.
• Note: Broth made from boiling a hen will be best but canned will work.

GRANDMA'S CORNBREAD DRESSING

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.

GRANNY'S CORNBREAD DRESSING

Steps:

• Cook and crumble cornbread and biscuits 2 days ahead and allow to dry out.
• Boil and chop 6 eggs.
• Saute chopped onion and chopped celery in butter until clear.
• (you can boil and chop the eggs and sauté onion and celery the day before serving).
• In extra-large bowl mix everything together (except cornbread & biscuits).
• Mix well and stir in crumbled cornbread and biscuits.
• Butter 2 9 x 13 roasting pans. Bake at 375 for 45 minutes to 1 hour. Serves 30-35.
• I like to cook until the sides are brown and crusty, so, depending on your oven you may want to bake for 15 -20 minutes longer.

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.

GRANDMA NITA'S CORNBREAD STUFFING WITH SAUSAGE AND GIBLET GRAVY

Steps:

• Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings.
• Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry.
• While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes.
• When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks.
• In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour.
• In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl.
• Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture.
• Optional: Add an egg to make the stuffing hold together better.
• Add salt, pepper and sage to taste.
• For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil.
• Optional: Add one can of mushrooms.
• Add salt and pepper to taste.
• For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix.
• When the sauce has reached the boil, stir in the starch mixture.

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.

NANNY ROSALIND'S CORNBREAD DRESSING

Steps:

• Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.
• Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.
• Transfer dressing mixture to the prepared baking dish. Cover with foil.
• Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.

GRANNA'S CORNBREAD DRESSING

Steps:

• Prepare and bake all three cornbread packages according to package directions. Cool completely after.
• Shred the bread, about the size of a quarter, and measure the amount needed, then spread on a bake tray to toast in-oven. No need to brown them. Shouldn't take any longer than 10 minutes at 350°.
• Dice onion, boiled eggs, and celery, then combine in a large mixing bowl. We don't cook down the veggies in our family. This will later be the same bowl you'll add your dry components to. Make this a deep big bowl.
• Break up cornbread and combine with the diced vegetables and eggs; then toasted bread. Toss with your clean hands till it looks even.
• Now pour all of yours broths into the bowl, add your pepper, salt, and sage and stir till the sage is well broken up. Empty the bowl mixture into your baking pan.
• Level the pan out, then place your pan in the oven thats been heated to 350 degrees, and bake for 1 hour. Check toward the end, using the toothpick test. This should slice and move from pan to plate pretty solid, if it looks giggly when you pound the bottom, cook for another 15 minutes.