Cornbread Dressing By Mom Recipe 455

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.

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.

Steps:

• Mix with broth from turkey or hen (Boil poultry in water with salt, pepper, onions, celery to make broth. Save rest of broth for Giblet Gravy. Bake at 350 degrees until browned and most of broth has been absorbed. Giblet Gravy: Boil together broth, two boiled eggs and chopped giblets, until giblets are done. I usually boil for about an hour to make sure it is really done. Thicken with flour paste. OR: GIBLET GRAVY 1 pack Gizzards 1 teaspoon Salt 1 teaspoon Pepper 1 Celery Stalk (diced) 1 small Sweet Vidalia Onion 1 quart Water 4 Eggs 1 cup Half and Half 3 Chicken Bouillons 2 Smoked Turkey Necks 1 Clove Garlic (diced) 1/2 cup Butter 1/2 cup All-Purpose Flour Salt and Pepper In a large pot, boil Water, add Eggs and Turkey Necks. Sauté Onions, Celery, Garlic and Gizzards in Butter. Remove Eggs and Turkey Necks and add sautéed Giblets and Veggies. Add Salt and Pepper to taste, add Bouillon, pull turkey and add Half and Half and bring to a boil. Combine Butter and Flour and cook until it starts to brown, add to Gravy. Add diced Egg and cook on low until thick. Adjust seasoning.

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.

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).

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.

Steps:

• In a large bowl, prepare 4 boxes Jiffy cornbread mix per box instructions. Pour into a 9x13 greased pan and bake until done. Remove from oven and cool.
• Crumble cooled cornbread and mix with bread cubes, onions, eggs and seasonings and add chicken broth a little at a time until moistened (you may not need the whole can). Add to pan with turkey during the last hour of cooking time.

Steps:

• Preheat oven to 425 degrees.
• Combine first 6 ingredients in a large bowl. Stir together 2 eggs and buttermilk and add to dry ingredients. Stit until just moistened. Heat 2 tbls butter in a cast iron skillet until hot, pour batter into skillet and bake for 25 minutes until cornbread is golden brown. Cool and crumble.
• Melt 1/2 cup butter in large skillet over medium heat, add green onions and celery saute until tender.
• In a large roaster, combine crumbled cornbread, onion/celery mixture, chopped boiled eggs, coutons, 1 can of chicken broth, sage, and pepper. Refrigerate overnight.
• Stir in remaing 4 raw eggs and 3 1/2 cans of chicken broth. Bake in at 350 degree oven for 1 1/2 hours until golden brown.