Mamas Cornbread Dressing Recipes

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:

• Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
• Preheat oven to 350 degrees.
• Take each artichoke, making certain they are well-drained, and carefully pull the leaves back slightly in order to stuff. Place the stuffing inside the core, and add a bit between the leaves. Place in a lightly oiled baking pan and bake for 15-20 minutes, until stuffing is nicely browned.

Steps:

• Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Combine cornbread and stale bread cubes in a large bowl. Set aside.
• Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
• Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
• Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

Steps:

• Prepare cornbread as package directs. I use a Mexican Cornbread mix. Don't use one that contains sugar.
• When your cornbread has cooled, break it and the toast into a large bowl.
• Sauté onions, celery, and green bell pepper, optional red bell pepper, and garlic in butter until onions are transparent.
• Add the shredded chicken and the sautéed veggies into the cornbread mixture. Use your hands to really mix it up.
• Add poultry seasoning and cayenne pepper, mixing well.
• Add in the broth a little at a time. Add in just enough to make it thick and somewhat soupy. Mix, well.
• Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them here.
• When you are content with the taste, stir in the eggs.
• Pour into a buttered 9 X 13 casserole dish.
• Bake for 45 minutes or until set.

Steps:

• Prepare corn bread as usual.
• Crumble in a bowl and set aside.
• In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
• Mix the veggies (with the water) with the corn bread.
• Add sage to taste ( I use a LOT of sage).
• Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
• Serve with cranberry sauce.

Steps:

• Place hen in a large stock pot and cover with water. Slice one yellow onion into the water along with 2 stalks celery cut into smaller chunks. Sprinkle salt and black pepper into the water. Boil the chicken until it is done adding water if necessary. Remove chicken from water, cool and debone. Shred the meat into bite size pieces and set aside. Remove the celery and onion from the broth and save for later.
• Bake (according to directions on pkg)2 skillets of cornbread using two pkgs per skillet. Let cool and then crumble.
• Soak 5 slices of white bread in a bowl with about 1/2 cup milk. After they are soaked, press together to form a mush and add to cornbread.
• Saute' chopped yellow and green onions and chopped celery in 1 stick of butter until soft. Add to the cornbread mixture.
• Spray the dish or pan that you will cook the dressing in with non-stick spray and put everything together into that pan. Add the eggs and enough of the broth to make the mixture really thin (almost "soupy"). Season according to taste.*
• *I use seasoned salt, pepper, garlic powder, and anything else I see at the time. Because I don't have an aversion to raw eggs, I literally season this final product by tasting it, so I really don't know how much of each I use.
• **My mama and grandmother didn't use sage in their dressing. However, my husband LOVES sage so now I add fresh chopped sage to mine. Some people use the sage you find in the seasoning section of the grocery store instead of going to the trouble of chopping the fresh, but that is too strong for my liking.
• The pan or dish you bake it in and the length of time you bake it depends upon how dry or moist you want you dressing. Some people like it dry, like cornbread, so they use a shallow dish like a 9 or 10x13 and bake it until it is golden on top like cornbread and a knife inserted comes out relatively clean. I prefer a moister dressing so I bake it in a deep dish casserole or dutch oven. Because the dressing bakes quicker on the outside, I stir every so often and scrape down the food on the sides. After scraping the sides a time or two, it then let it get more golden on top. The time I bake mine this way is probably 45 - 55 minutes.