Southern Cornbread Sage Dressing Food

SOUTHERN CORNBREAD DRESSING

Steps:

• Directions for cornbread:.
• Preheat oven to 350.
• Combine all ingredients and mix well.
• Pour batter into a greased shallow baking dish.
• Bake for approximately 20 to 25 minutes.
• Remove from oven and let cool.
• Directions for Dressing:.
• Preheat oven to 350.
• Melt the butter in a large skillet over medium heat.
• Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
• Pour the vegetable mixture over cornbread mixture.
• Add half the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add more stock to reach the consistencytency you want.
• Pour mixture into a greased baking dish and bake until dressing is cooked through, 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.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
• Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
• Bake at 400° for 45 to 55 minutes or until set and golden brown.

CORNBREAD DRESSING (SOUTHERN W/SAGE, AKA HOLY GRAIL DRESSING)

Steps:

• Preheat oven to 350º.
• Melt margarine in skillet & saute onion & celery.
• Add salt, pepper, sage, thyme, & poultry seasoning to the cooked onions & celery--I usually will mix the spices together in a separate container before adding to the vegetables.
• In large bowl (I use the largest stainless steel bowl I own) combine bread crumbs, cornbread.
• In smaller bowl, blend soup, water, eggs, & vinegar.
• Add celery & onions to bread mixture, toss lightly, then add liquid mixture & blend thoroughly.
• Turn into 9x13 baking dish and bake @ 350º for an hour. (Can also be used as a stuffing.).
• If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen, then baked about 45 minutes when ready to serve.
• NOTE: Mama also stuffed the bird with hers--it was wonderful--but my dressing needs are fully satisfied baking it separately.

SOUTHERN CORNBREAD SAGE DRESSING

Steps:

• Preheat oven to 450 degrees.
• Combine first five ingredients. Add buttermilk and eggs, mixing well.
• Stir in celery and onions.
• Heat bacon drippings in iron skillet in oven until hot. Add 1 tablespoons drippings to batter.
• Pour batter into skillet and bake for 30 minutes. Remove from oven and let cool some.
• When cooled, crumble cornbread into large mixing bowl. Add stuffing mix and sage.
• Meanwhile, in pan heat together cream of chicken soup and broth. Stir until thoroughly heated.
• Pour soup mixture over bread mixture and stir well.
• Place in 13x9 pan and bake at 375 degrees for 34-40 minutes.

SOUTHERN CORNBREAD DRESSING

Steps:

• Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
• Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
• Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
• Add the egg, salt and pepper, mix well.
• Turn the mixture into a baking dish and smooth with a spoon.
• Bake at 350: until golden brown on top.

CORNBREAD-SAGE DRESSING

Steps:

• Combine all ingredients in a mixing bowl; mix well.
• Stuff poultry cavity lightly, or place in a well greased 13x9x2" baking pan.
• If baking in pan, bake at 350 F for 30 minutes, or until done.
• Makes enough dressing to stuff a 10-12 pound turkey.

OVERNIGHT SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir together buttermilk and 2 eggs in a separate bowl; add to dry ingredients and stir until just moistened.
• Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.
• Place skillet into the oven and bake until cornbread is golden brown, about 25 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Turn oven off.
• Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.
• Crumble cooled cornbread into a large roasting pan. Add onion-celery mixture, 1 can chicken broth, croutons, hard-boiled eggs, pepper, and sage. Cover and place in the refrigerator, 8 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.
• Bake in the preheated oven until golden brown, about 1 1/2 hours.

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.

CORNBREAD DRESSING WITH SAGE AND PECANS

Steps:

• Preheat oven to 200°F. Arrange sage in a single layer on a baking sheet and bake until leaves darken, shrink slightly, and feel crisp, about 30 minutes. Let cool completely. Crumble 4 teaspoons' worth of leaves; reserve the rest for another use (stored in an air-tight container at room temperature up to 1 month).
• Increase oven temperature to 350 ̊F. Arrange pecans in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool slightly, then coarsely chop.
• Increase oven temperature to 400°F. Place 3 tablespoons butter in a 12-inch ovenproof skillet (preferably cast iron); heat in oven until it melts and starts to sizzle, 3 to 4 minutes. In a large bowl, whisk together cornmeal, salt, and baking soda to combine. In another bowl, whisk together buttermilk and 3 whole eggs. Add to cornmeal mixture, whisking until smooth.
• Carefully remove skillet from oven, swirling to coat bottom and sides. Pour hot butter into batter; whisk to combine. Transfer batter to skillet and bake until set and golden on top, 25 to 30 minutes. Let cool in pan 5 minutes, then flip out onto a wire rack; let cool completely. Break cornbread into bite-size pieces and spread them evenly on a rimmed baking sheet. Reduce oven temperature to 250°F and bake until dry and crisp, about 30 minutes.
• Increase oven temperature to 325°F. Brush a 3-quart baking dish with butter. Melt 1 stick butter in a large skillet over medium heat. Add celery and onions; season with 2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are tender and translucent but not developing any color, about 15 minutes. Stir in crumbled sage; cook 30 seconds. Let cool slightly.
• In a large bowl, combine cornbread and vegetable mixture. Add 5 beaten eggs, stock, and pecans, stirring to combine. Melt remaining 4 tablespoons butter and stir into cornbread mixture.
• Transfer mixture to prepared dish; bake 50 minutes. Increase oven temperature to 425°F, continue baking until dressing is set and top is browned, 10 to 12 minutes more. Serve warm, garnished with celery leaves.