Old South Herbed Cornbread Dressing Recipes

Steps:

• Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
• Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender.
• Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
• In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
• Bake, uncovered, for 1 hour, or until set.

Steps:

• Saute the onion and celery in the canola oil until soft, melt margarine in same pan.
• Mix with remaining ingredients except broth in large bowl.
• Moisten with broth to your taste (I like mine pretty wet, I usually get closer to the 3 cups).
• Place in a casserole dish or aluminum pan.
• Bake at 400°F for 25 to 30 minutes, or until a nice crust develops on the top.
• **May use to stuff a 10 to 14 pound turkey. If stuffing a turkey, add very little broth. It will absorb additional moisture in the turkey. Pack loosely.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place crumbled cornbread into a large bowl.
• Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
• Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

Steps:

• Combine cornmeal, baking powder, baking soda, and salt in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stir well.
• Place a well greased 10-inch cast iron skillet in a 450°F oven for 4 minutes or until hot. Remove skillet from oven, spoon batter into skillet. Bake at 450F for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl.
• Sauté celery and onion in butter until tender. Add sautéed vegetables and remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13x9 inch pan. Bake at 350°F for 25-30 minutes.

Steps:

• Note:.
• If using cornbread mix such as Jiffy, make sure there is no sugar in the mix. It will ruin your dressing. I make my own cornbread.
• I buy canned bisquits and bake them.
• The amount of stock is approximately You may need to add more. The uncooked dressing should be very moist, (almost runny).
• In a very large bowl soak cornbread and biscuits in stock.
• Cook in l l/3 cup hot fat, chopped onion, green onion and celery.
• Add vegetables to cornbread mixture.
• Add eggs and seasonings to cornbread mixture.
• Mix well.
• Bake in a shallow uncovered pan in 325 deg. oven for 1 hour.

Steps:

• Heat oven to 450 degrees F. Spray 10 1/2-inch cast iron skillet with no-stick cooking spray. Place in oven to heat. Beat egg in large bowl. Add remaining cornbread ingredients; mix well. Pour into hot skillet. Bake 20 to 25 minutes. Cool cornbread; crumble to make 6 cups; set aside. Reduce heat to 425 degrees F.
• Spray 13 x 9-inch baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium heat. Add onions and celery; cook and stir until vegetables are tender.
• Combine vegetable mixture, crumbled cornbread and remaining ingredients in large bowl; toss gently to mix. Add enough broth to make mixture very moist. Spoon into prepared baking dish or form into 12 oval cakes or pones; place in prepared baking dish. Bake 30 to 35 minutes or until golden brown.

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:

• Grease a 4-quart casserold dish; set aside.
• Preheat oven to 350 degrees.
• In large mixing bowl, add all ingredients except the raw eggs, melted butter and chicken broth. Toss to mix well.
• Add the raw eggs, 1/4 cup of the melted butter and chicken broth. Knead together until mixture holds together.
• Turn into greased casserole dish and pat top to smooth.
• Poor remaining 1/4 cup melted butter over top.
• Cover and bake in preheated overn for 1 hour.
• Remove from oven, uncover and let sit for 10 minutes before serving. Do not overcook or dressing will dry out.