LAURA BUSH'S CORN BREAD DRESSING RECIPE
Provided by dgraves
Number Of Ingredients 17
Steps:
- 1. Corn Bread: Heat oven to 450. Pour oil into 13 x 9 x 2 inch metal baking pan. Heat oil in oven until very hot, 5 minutes. 2. In large bowl, mix cornmeal, flour, baking powder, sugar, salt. Stir in eggs, milk. Carefully pour oil into cornmeal mixture; mix. Pour into heated pan. 3.Bake at 450 20 to 25 minutes, until golden. Let stand 10 minutes then crumble. 4. Dressing: Reduce oven to 350. In large skillet, saute onion and celery in 12 tbs. butter and the olive oil until vegetables are softened, about 7 minutes. 5. In bowl, mix onion mixture, sage, salt, pepper, bread. Spoon in 13 x 9 x 2-in. glass baking dish. Melt remaining butter; drizzle over top, with stock. Cover with foil. Bake at 350 for 20 minutes. Remove foil; bake 10 minutes, until browned. 1 1/2 TBS. SAGE AND POULTRY SEASONING + 3/4 TSP. SAGE. 2 1/2 CUBES BUTTER, 2/12 CANS MILK, 1 CAN MUSHROOM AND CREAM OF CHICKEN SOUP.
LAURA BUSH'S CORNBREAD DRESSING
Provided by The New York Times
Categories casseroles, side dish
Time 1h15m
Yield 12 to 14 servings
Number Of Ingredients 15
Steps:
- To make the cornbread, heat oven to 450 degrees. Heat oil in 9-by-13-inch metal baking pan in oven until very hot. Mix cornmeal, flour, baking powder, sugar and salt in bowl. Stir in beaten eggs and milk; then pour hot oil into batter, and mix. Pour into pan, and bake 20 to 25 minutes or until golden.
- To make the dressing, reduce oven temperature to 350. Crumble cornbread. Sauté onion and celery in 12 tablespoons butter and the olive oil until soft. In a bowl, mix with cornbread, sage, salt and pepper, and place in a 9-by-12-inch glass baking dish.
- Melt remaining 4 tablespoons butter, and drizzle over cornbread. Spoon turkey stock over cornbread. (Dish can be prepared a day or two in advance up to this point. Refrigerate, then bring to room temperature before baking.) Cover with foil, and bake 20 minutes; remove foil, and bake another 10 minutes, until brown. If dressing seems too dry, drizzle with more stock and butter.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 549 milligrams, Sugar 6 grams, TransFat 1 gram
RICH CORNBREAD DRESSING
This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.
Provided by Julia Moskin
Categories casseroles, stuffing and dressing, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
- Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 14 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 17 grams, Sodium 858 milligrams, Sugar 4 grams, TransFat 1 gram
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