Cornbread Dressing Patties Recipes

Steps:

• Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
• Preheat the oven to 350 degrees F.
• Warm up a large skillet or Dutch oven over medium heat and add the butter. When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley.
• Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.
• Preheat the oven to 450 degrees F.
• Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly. Pour into the hot skillet, smoothing the surface with a spatula. Place in the oven and bake until golden brown on top, 20 to 25 minutes.

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

Steps:

• Heat oil in frying pan, add enough oil to shallowly cover pan.
• Mix all ingredients and drop by one tablespoon to form small patties in hot oil.
• Brown on one side, flip and brown on the other side.
• Continue browning in batches, adding more oil as necessary.
• Serve immediately with butter.
• Can reheat any leftovers in toaster oven.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet.
• Saute vegetables in butter until soft.
• Break up cornbread and the biscuits into a very large mixing bowl. Mix in the sauteed vegetables and seasonings to taste. Add lots of turkey broth until very moist and will hold it's shape when formed. Shape into patties and place on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) until lightly browned.

Steps:

• Cook cornbread according to package directions. Cook for the minimum time and don't let cornbread brown as much as you normally would. Cut it up into pieces and after cool enough to handle then crumble it up leaving no large chunks and transfer to a very large mixing bowl. (I use the bowl from my Kitchen Aid).
• In a microwaveable bowl (I use my four cup Pyrex measuring cup) put in your onion and celery and 1 cup of water. Microwave for 5-8 minutes until celery and onion are soft depending on how finely you sliced them. (keep the vegetable broth! it adds a of flavor!) Drop in the butter and let melt.
• Combine all ingredients in the mixing bowl and mix well until cornbread has absorbed most of the liquids. It will be a little soupy but don't worry about it. Pour into a sprayed 9x13 casserole dish and bake at 425 for 30 minutes.
• The center might still be a little wiggly but that is ok. It will set up nicely as it cools.
• I cook in glass Pyrex cookware so if you are using a dark metal 9x13 casserole pan the cooking time might need to be less. I really don't know. Sorry.

Steps:

• Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.
• Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.
• Transfer dressing mixture to the prepared baking dish. Cover with foil.
• Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.

Steps:

• In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add the bread, broth and seasonings. Shape into six patties. , In another large skillet, melt remaining butter over medium heat. Cook patties on both sides until lightly browned.