Grandma Lizzies Cornbread Dressing Recipes

Steps:

• Sauté celery and onion in butter until soft, and set aside. In a large bowl mix all the ingredients together including the sautéed celery and onion, and mix well. Taste to see if you need to add more broth, salt, butter, or seasonings. Bake in 2 (9x11) greased pans at 325°F for 30 to 40 minutes. Once baked and cooled the dressing can be frozen up to 1 month.

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:

• 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:

• Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish.
• Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Set aside to cool. Raise the oven temperature to 450°F.
• In a medium skillet, sauté the onion in the butter until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the corn bread, toasted bread cubes, and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper to taste. Bake in the prepared pan for 15 minutes, or until lightly browned.

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.

Steps:

• Add the butter, celery, and onions to a small saucepan. Saute for about 5 minutes or until the onions begin to look transparent.
• Pour the celery and onion mixture into a large bowl and add the remaining ingredients. Use your hands to mix the ingredients. Spoon the dressing mixture into a 9x13-inch pan or baking dish.
• Bake in a 425 degree oven for 30-45 minutes or until the top begins to brown. The dressing will set after it cools.

Steps:

• Heat oven to 400 degrees .
• Make cornbread by mixing cornmeal, flour, oil, eggs, buttermilk and milk.
• Stir until well blended. Stir in celery and onion.
• If the batter is too thick, add more milk. (should be pourable).
• Pour into greased hot iron skillet (if you have one, if not get one, they aren't expensive and you can get them at Wal Mart. I have one I use just for cornbread!).
• Bake for 30 minutes or until top is light brown.
• When done and cooled down a bit. Crumble into a large bowl.
• Add bread pieces, butter and seasonings. Mix well.
• Start adding chicken or turkey broth, stirring and adding more broth as needed. (important: add broth until you think it is just right, then add more. It will soak up and dry out in the oven).
• Adjust seasoning to taste. (appoint someone special).
• Pour into a grease 13x9-inch (3-quart) baking dish or pan.
• Bake at 400 degrees for 30 minutes or until golden brown. Serve with gravy.
• Note: Broth made from boiling a hen will be best but canned will work.

Steps:

• Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
• In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
• Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
• Note: Broth made from boiling a baking hen will be best but canned will work.