Kathys Cornbread Dressing Food

CORNBREAD STUFFING WITH HERB BUTTER

Steps:

• Melt the Herb Butter in a medium skillet over medium heat. Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool.
• Preheat the oven to 375 degrees F.
• In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper. Mix well to combine. Refrigerate until ready to bake.
• Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 35 to 40 minutes.
• Combine the butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl. Mix to blend.

CORNBREAD STUFFING

Steps:

• Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
• Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
• Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

KATHY'S CORNBREAD DRESSING

Steps:

• 1. In large bowl, combine cornbread, breadcubes, chicken and chopped eggs. Set aside.
• 2. In large pan, saute celery, onion and bell pepper in butter.
• 3. Add sage and soups; mix thoroughly. Pour over cornbread mixture. Mix thoroughly to distribute moisture evenly. Add chicken broth as necessary. Add salt and pepper to taste.
• 4. Spread in greased baking dish. Bake covered at 400 degrees for 30 minutes. Uncover and bake another 15 minutes.

CORNBREAD DRESSING WITH SAUSAGE AND MUSHROOMS

Steps:

• Heat the oil in a large skillet over medium heat. Add the sausage and cook, using a wooden spoon to break it up, until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a medium bowl, leaving the sausage fat in the skillet. Add the mushrooms, celery and onions to the skillet and saute, stirring occasionally, until tender, about 10 minutes. Stir in the sage and cook 2 more minutes. Season with salt and pepper. Turn off the heat. Place the cubed cornbread in a large bowl and add the sauteed vegetables and sausage and stir to combine. Set to the side and let cool slightly. Whisk the chicken broth, milk, egg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Pour over the cornbread mixture and gently stir to coat. (If not baking right away, refrigerate until ready to bake.)
• Preheat the oven to 375 degrees F.
• Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 30 to 40 minutes.

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.

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.