Grandpas Southern Dressing Recipes

Steps:

• 1. Prepare Bread Cubes for Dressing
• 2. Heat oven to 250 degrees. Place one layer of bread slices into two jelly roll pans.
• 3. Place pans on two separate oven racks. After ten minutes flip slices over and rotate pans in the oven. Bake another ten minutes.
• 4. Remove pans from oven and allow to cool. Slice bread, two to three pieces at a time, into 1/2 inch squares with a bread knife and return to oven. Bake about four more minutes until dry on the outside and slightly moist in the middle. Place in a bowl to cool.
• 5. Once cooled, cover and store at room temperature up to two days. You may have to redry them in the oven for a few minutes if they are no longer dried out.
• 6. Meanwhile, toast pecans over medium heat, stirring constantly until lightly brown and toasted. Be careful to not burn them. Remove from pan and allow to cool. Can be refrigerated until ready to make dressing.
• 7. When ready to make your dressing, process whole celery, including tops and leaves, in food processor until chopped, then add onion and process until very fine.
• 8. Heat oven temperature to 350 degrees.
• 9. In a large pot, melt butter over medium heat until bubbly. Add celery/onion mixture, cook until softened, a few minutes. Season with salt.
• 10. Stir dried bread cubes into vegetable mixture; add chicken broth/giblet simmering liquid a 1/4 cup at a time until bread mixture has absorbed it and becomes "fluffy".
• 11. Add toasted pecans, giblets, spices and 3 tablespoons parsley. Lightly stir until combined.
• 12. Taste for seasoning and adjust as needed.
• 13. Beat eggs until combined, lightly stir into dressing.
• 14. Place in a shallow dish, sprinkle with paprika and reserved parsley, dot with butter (optional). Cover with foil, place in oven and bake until heated through.
• 15. NOTES: I used Sara Lee Artisanal white sandwich bread, you can also use Arnold or Pepperidge Farm. The giblets and simmering liquid can be prepared ahead of time and refrigerated until needed.

Steps:

• For the cornbread: Preheat the oven to 350 degrees F. Grease an 8-inch-square casserole dish with nonstick cooking spray.
• Whisk together the cornmeal, flour, baking soda and salt in a medium bowl. Set aside. Whisk together the melted butter, buttermilk and eggs in another large bowl. Add the wet ingredients to the cornmeal mixture and whisk until just combined.
• Pour the mixture into the prepared casserole dish and bake until golden and firm to the touch, about 40 minutes. Makes 10 cups.
• For the dressing: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
• Put the onions, celery and bell peppers in a food processor. Add the gizzards and process until the mixture is very finely minced but not mushy.
• Heat the oil in a large skillet over medium-high heat. Add the vegetable and gizzards mixture and the country sausage and cook, breaking up the sausage into small pieces with a wooden spoon and seasoning with salt halfway through, until the sausage is browned, 5 to 7 minutes.
• Melt the butter in a small saucepan over medium heat. Transfer the sausage mixture to a large bowl and add the cornbread, melted butter, garlic powder and dried Italian seasoning. Season with salt and pepper to taste and gently combine with a rubber spatula. Whisk together the milk and eggs in a small bowl and pour over the cornbread mixture. Add the chicken stock and stir to combine. Stir in the parsley and sage.
• Spread the mixture into the prepared casserole dish, pressing the mixture lightly until packed. Bake until slightly golden and set, 35 to 40 minutes. Serve immediately with hot sauce if desired.

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 dressing in a large jar with a tight fitting lid. Add the oil, vinegar, sugar, ketchup, salt, Worcestershire sauce and onion. Shake until the sugar is dissolved. Refrigerate and shake well before using.

Steps:

• Preheat oven to 350 degrees F. Boil mirlitons, until soft. Cool, peel and cube. Fry ground meat, season to your taste. When ground meat is done, strain grease.
• Mix all ingredients, (except for the butter, bread crumbs and cheese), in a large pot. Pour into a 13 x 9 x 2 inch pan. Sprinkle bread crumbs and a little parmesan cheese on top. Top with a little butter
• Bake for approximately 30 minutes, or until golden brown and bubbly.