Old Fashioned Cornbread Dressing Food

OLD-FASHIONED CORNBREAD STUFFING

Steps:

• Preheat oven to 355 degrees F. Mix all ingredients together in a large bowl. Put mixed ingredients in a 9- by 4-inch loaf pan. Bake for 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.

OLD FASHIONED SOUTHERN CORNBREAD DRESSING

Steps:

• Saute the onion and celery in the canola oil until soft, melt margarine in same pan.
• Mix with remaining ingredients except broth in large bowl.
• Moisten with broth to your taste (I like mine pretty wet, I usually get closer to the 3 cups).
• Place in a casserole dish or aluminum pan.
• Bake at 400°F for 25 to 30 minutes, or until a nice crust develops on the top.
• **May use to stuff a 10 to 14 pound turkey. If stuffing a turkey, add very little broth. It will absorb additional moisture in the turkey. Pack loosely.

OLD FASHIONED CORNBREAD DRESSING

Steps:

• Combine cornmeal, baking powder, baking soda, and salt in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stir well.
• Place a well greased 10-inch cast iron skillet in a 450°F oven for 4 minutes or until hot. Remove skillet from oven, spoon batter into skillet. Bake at 450F for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl.
• Sauté celery and onion in butter until tender. Add sautéed vegetables and remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13x9 inch pan. Bake at 350°F for 25-30 minutes.

OLD FASHIONED CORNBREAD DRESSING

Steps:

• Grease a 4-quart casserold dish; set aside.
• Preheat oven to 350 degrees.
• In large mixing bowl, add all ingredients except the raw eggs, melted butter and chicken broth. Toss to mix well.
• Add the raw eggs, 1/4 cup of the melted butter and chicken broth. Knead together until mixture holds together.
• Turn into greased casserole dish and pat top to smooth.
• Poor remaining 1/4 cup melted butter over top.
• Cover and bake in preheated overn for 1 hour.
• Remove from oven, uncover and let sit for 10 minutes before serving. Do not overcook or dressing will dry out.

OLD FASHIONED SOUTHERN CORNBREAD DRESSING

Steps:

• Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
• Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender.
• Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
• In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
• Bake, uncovered, for 1 hour, or until set.

OLD FASHIONED CORNBREAD DRESSING

Steps:

• Note:.
• If using cornbread mix such as Jiffy, make sure there is no sugar in the mix. It will ruin your dressing. I make my own cornbread.
• I buy canned bisquits and bake them.
• The amount of stock is approximately You may need to add more. The uncooked dressing should be very moist, (almost runny).
• In a very large bowl soak cornbread and biscuits in stock.
• Cook in l l/3 cup hot fat, chopped onion, green onion and celery.
• Add vegetables to cornbread mixture.
• Add eggs and seasonings to cornbread mixture.
• Mix well.
• Bake in a shallow uncovered pan in 325 deg. oven for 1 hour.

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.