Irishhawaiiansouthern Cornbread Dressing Food

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 F.
• Remember to make the cornbread a day in advance ( to dry it out!).
• The next day, crumble the cornbread into a large bowl, along with the crackers.
• Pour in the chicken broth, and let sit for 10 minutes.
• Meanwhile, toss the butter into a medium sized pan, and melt over medium heat.
• Once the butter is melted, add in the onions, celery, and bell peppers.
• Cook the vegetables until they soften, then add in the garlic, seasonings, and chopped herbs.
• Turn the heat off, and stir the ingredients.
• Add the cooked vegetables, chicken, and herb mixture into the large bowl with crumbled cornbread and crackers.
• Add in the cream of mushroom soup, and the egg then fold the ingredients.
• Add the mixture into a lightly greased or buttered 9 x 13 bake dish, and cover.
• Let bake for 1 hour.
• Remove from the oven, uncover, and bake for 30 minutes.
• Let cool.
• Serve & enjoy!

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'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.

IRISH/HAWAIIAN/SOUTHERN CORNBREAD DRESSING

Steps:

• Heat the oven to 350 degrees F. Heat two pats of butter in a skillet over medium-high heat and add the sausages and chopped celery. Cook for about 10-15 minutes turning every 2-3 minutes until sausages are a nice dark brown all over. Set sausages and celery aside on a plate or bowl to cool for a few minutes so that you can handle them. Coarsely chop macadamia nuts (or break up chesnuts with your fingers). Grease a 9x5 bread loaf pan with a little butter. Crumble the corn muffins (or corn bread) into a large mixing bowl. Chop the sausages into nibble size pieces about the same size as the chopped apple-leave the crispy brown casing on the sausage. Add the chopped sausages and celery to the mixing bowl that contains your crumbled corn muffins. Add chopped sage, chopped nuts, eggs, remaining butter and about 1/4 cup chicken stock to the mixing bowl. Using your hands thoroughly mix all the ingredients in the mixing bowl adding more chicken stock if the dressing is too dry. (You want the mixture to be about the same consistency as oatmeal - but not actually liquidy.) Put the dressing into your pan and bake at 350 degress F for one hour, or until the top is brown and crispy.