MOM'S SAUSAGE AND CORNBREAD DRESSING
My mom passed this recipe down to me before she passed away. I have had this dressing since I was a child, and to me it is the best I have ever tasted. This recipe is not a quick side dish, it needs time and work for prep and cooking, but is very worth it.
Provided by 4620nellerd
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h15m
Yield 12
Number Of Ingredients 15
Steps:
- Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
- Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
- Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
- Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 26.8 g, Cholesterol 197.9 mg, Fat 28.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 9.5 g, Sodium 1461.9 mg, Sugar 3.2 g
MOM'S CORNBREAD DRESSING
My Mom told me that since this is my favorite, I have to make it this year for Christmas!!! Very,VERY good dressing!!!
Provided by kellychris
Categories Chicken Breast
Time 2h
Yield 1 large casserole, 15-18 serving(s)
Number Of Ingredients 12
Steps:
- Boil together: chicken breasts,onion,celery,chicken broth,and bellpepper.
- Crumble cooled cornbread in large bowl.
- Add peeled and chopped eggs.
- Remove chicken when done and debone,if necessary.
- Chop up and add back to pot.
- Remove from heat.
- When cooled, add chicken and liquid to cornbread/egg mixture in bowl.
- Make sure all the cornbread is thoroughly wet,but NOT soupy.
- Use a slotted spoon to add as much of the onion,celery,bell pepper as possible.
- If not wet enough,add either more chicken broth or a can of cream of chicken soup.
- Add salt and pepper.
- Add ground sage a little at a time and taste test.It is EASY to add too much.
- so add it SLOWLY.
- I add a little Tony's seasoning,to taste.
- After this mixture has cooled,add 5-6 raw,beaten eggs,stirring well after each.
- More bell pepper can be added at this point(if you feel necessary).
- Place in baking pan.
- Bake at 350.
- Let the top brown.
- This can be made ahead and frozen,but be sure to take it out 1 day in advance to thaw before baking or can be refrigerated overnight to bake the next morning.
Nutrition Facts : Calories 173.8, Fat 9.7, SaturatedFat 2.9, Cholesterol 264.9, Sodium 203.4, Carbohydrate 4.5, Fiber 0.8, Sugar 2.4, Protein 16.2
MOMMA'S CORNBREAD DRESSING
A pure country, Texas-style cornbread dressing.
Provided by Sherry Wisdom
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Yield 8
Number Of Ingredients 9
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).
Nutrition Facts : Calories 520 calories, Carbohydrate 79.4 g, Cholesterol 164.4 mg, Fat 15.3 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 3.6 g, Sodium 2463.6 mg, Sugar 14.7 g
KRISTI'S MAMMA KYLE'S OLD FASHION CHICKEN AND CORNBREAD DRESSING RECIPE - (4/5)
Provided by á-13856
Number Of Ingredients 25
Steps:
- Kristi's Old Fashion Chicken and Cornbread Dressing For the chicken: 1 large whole chicken (with gizzards, liver, neck) 2-3 quarts of water 1T salt 2 tsp.pepper 1/3 cup onion 1/3 cup celery TO PREPARE THE CHICKEN You need 1 large fryer (whole chicken or hen) Remove gizzards and livers inside chicken, and then wash in clear water. Place chicken, gizzards and livers in large pot with 2 to 3 quarts water; add salt, pepper, and 1/3 cup of each chopped onions and celery to the pot Cover the pot with enough water just above the chicken. Cook on high heat until pot start to boil. Reduce heat and continue boiling about 45 to 60 minutes or until almost done. The gizzards and livers will get done first. Remove them. Continue cooking until chicken is almost done; remove from pot. Set aside. Keep chicken broth. This is what makes the dressing moist and delicious. Celery & Onion Broth: 2 green onions, whites & green parts, chopped ¾ - 1 cup of each, chopped - celery and onions 1 stick of butter Enough water or chicken broth to cover the onions, celery Prepare Celery Onion Broth: In a small pot add stick of butter and enough water or broth to cover the celery and onion. Boil until tender, 10-15 minutes, set aside. CORNBREAD: 1 box Jiffy Mix prepared and baked according to the packaged instructions. 1 Bag Pepperidge Farm Sage Bread Crumbs 1 Bag Pepperidge Farm Country Bread Crumbs Salt and pepper to taste 1 to 2 tablespoons poultry seasoning, (to taste - use sparingly) 1 ½ - 2 tablespoons sage, (to taste - use sparingly) 1 cup + Broth to start 6 boiled eggs, chopped 4 eggs, slightly beaten 1 can cream of chicken soup Paprika MIX DRESSING In a large Bowl or well greased baking pan, crumble cornbread. Add salt, pepper, sage & country style bread crumbs, poultry seasoning, sage, cooked celery and onions, chopped boiled eggs and 4 beaten eggs, shredded boiled chicken, cream of chicken soup and mix well. Add a cup or so of broth to start; Mix well until dressing is the desired texture. If dressing seems dry, add more broth until dressing is the texture that you want. For a dryer mixture, use less broth, for a moist mixture, use more broth. Set aside or cover and keep in the refrigerator. FINAL PROCESS - Can be done the day of serving If the dressing looks dry, I poke holes all over the top, 2 knuckles deep and pour chicken broth over the top. Bake at 350°F Covered for 1 and 15 minutes. Remove the foil and continue to bake for 15 minutes longer or until it is done and the top of the dressing is crisp. Serve hot. Yield: 12 or more servings depending how much you serve yourself. NOTE: I use the large metal throw away pans when making this. I do not use glass bakeware. Cooking times will change according to the size baking dish you are using. IMPORTANT TIPS TO REMEMBER 1. When using poultry and sage seasoning, use according to your taste. You may want to add more seasonings or less, just be careful not to add too much-- it will overpower the natural flavors. Seasonings make or break the flavor in corn bread dressing. 2. Make the dressing a day before serving. This gives the seasonings time to spread flavor throughout. Just make sure you cover and store in the refrigerator until ready to use. 3. For more flavor, cut up chicken gizzards and/or livers in dressing before baking. 4. Reserve some broth for left over dressing. Store broth in the refrigerator.
MOM'S CORNBREAD DRESSING
This is my mom's recipe. We all love this dressing and everyone asks for the recipe when we serve it.
Provided by Nicole Brummett
Categories Cheese
Time 1h45m
Yield 1 lg. pan
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Mix cornbread, celery, onion, eggs and 1 can of broth together.
- Add salt, pepper and sage to taste.
- Bake at 350° for 30-45 minutes or until done.
- Half way through cooking check moisture; slowly add other can of broth if needed.
MOM'S CORNBREAD DRESSING
A wonderful cornbread dressing that my Mom always served with our Thanksgiving Meal. Great served as a homey sidedish with a roasted chicken, too. You can bake the cornbread and biscuits a day or two ahead, which saves time and makes the preparation easy.
Provided by carolbygrace
Categories Winter
Time 45m
Yield 8-10 dressing balls, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Crumble the cornbread and biscuits into a large mixing bowl.
- Add salt, pepper, onion and sage.
- Mix well by hand.
- Slowly stir the chicken broth into mixture until it is well moistened.
- You may not need all of the broth, depending upon how moist/dry your cornbread and biscuits are. Do make the dressing moist tho - more moist is better.
- Using an ice cream scoop, scoop mounds of dressing into a greased baking dish.
- Bake at 350 drgrees for 30 minute.
Nutrition Facts : Calories 121.2, Fat 5.1, SaturatedFat 1.4, Sodium 877.4, Carbohydrate 13.6, Fiber 0.1, Sugar 0.6, Protein 4.8
BECKY'S CREAM STYLE CORN
Make and share this Becky's Cream Style Corn recipe from Food.com.
Provided by merandmalmom
Categories Corn
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a heavy 2 quart pan.
- Let come to a boil.
- Turn heat down to medium or low and cook 25 minutes, stirring often because it is easy to burn or stick to bottom of the pan.
Nutrition Facts : Calories 347.8, Fat 21.4, SaturatedFat 12.9, Cholesterol 56.5, Sodium 177.1, Carbohydrate 37.7, Fiber 3.1, Sugar 16.1, Protein 6.3
BECKY'S MOM'S CORNBREAD DRESSING
Steps:
- Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan. Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage and parsley and saute 1 more minute. Stir vegetables, remaining 4 eggs, chicken broth, chicken bits (optional) and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
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