CORNBREAD DRESSING
This is Paul Prudhomme's recipe for cornbread dressing that he uses in his Turducken recipe. I like to bake it as a side dish instead of stuffing for a turkey. If I'm short on time or if I do not have any chicken stock in the freezer I just use canned chicken broth. I also eliminated the giblets in the ingredients listing. If you like giblets add 1 1/2 pounds that have been boiled for an hour and then ground. I also reduced the Cayenne pepper from 2 tsp to 1/4 tsp and the Oregano from 2 tsp to 1 tsp. I can't imagine putting 2 tsp Cayenne pepper in this, however, if you want it VERY, VERY HOT feel free to use the original amount. I did modify the cooking steps a bit but it is still a fantastic dressing. Please don't let the long list of ingredients deter you from making this recipe - it is worth every step and it really is very easy.
Provided by Luby Luby Luby
Categories Breads
Time 3h
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Mix the "seasoning mix" ingredients together in a small bowl and set aside.
- In a large dutch oven or deep skillet melt the butter over medium heat and add the onion, bell pepper, celery, garlic and bay leaf.
- Sauté until soft, scraping bottom occasionally, about 30-45 minutes.
- Add the seasoning mixture and sauté another 5 minutes.
- Add the stock or chicken broth and Tabasco sauce and cook another 5 minutes.
- Remove from heat and add the crumbled cornbread, milk and eggs, stirring well to mix.
- Spoon the dressing into a greased 9x13 baking pan, spreading mixture evenly.
- Bake for 45 minutes.
- Remove from oven and discard the bay leaf.
Nutrition Facts : Calories 211.8, Fat 17.1, SaturatedFat 9.9, Cholesterol 123, Sodium 794.8, Carbohydrate 8.9, Fiber 0.8, Sugar 1.8, Protein 6.6
CORNBREAD, SAUSAGE, AND PECAN DRESSING
Provided by Victoria Granof
Categories Herb Side Bake Thanksgiving Stuffing/Dressing Sausage Pecan Bon Appétit Sugar Conscious Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 250°F. Butter a 13x9x2" baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour. Let cool. Transfer to a very large mixing bowl.
- Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2"-1" pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.
- Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.
- Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
- Preheat oven to 350°F. Whisk 1 1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instantread thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover and chill.
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
CROCK POT HOLIDAY DRESSING
This great-tasting recipe will solve your oven space problem if you don't usually stuff your holiday turkey. It's a newspaper clipping recipe that I tweaked just a little and I wouldn't plan to make my future dressing any other way, even if I had three ovens!
Provided by Bone Man
Categories Vegetable
Time 9h
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a skillet over medium heat and saute the onions, celery, mushrooms and the parsley until tender but not browned.
- In a large mixing bowl, spoon the sauteed vegetables over the bread cubes and then add all the spices and herbs into the mix. Stir.
- Mix the beaten eggs with the chicken stock and add this to the mix a little at a time as you stir carefully. You may not need every bit of the stock-egg blend so be careful to not turn your dressing into soup. You should still be able to discern the bread cubes but they should be fairly wet.
- Transfer the mix into your crock pot (a large one is best) and cover.
- Cook on High for an hour and then reduce to the Low setting and allow it to cook for four to eight more hours until it reaches the consistency that you like.
- If you don't have the Paul Prudhomme seasoning you can use seasoned salt or, better yet, poultry seasoning.
Nutrition Facts : Calories 808.5, Fat 22.5, SaturatedFat 10.5, Cholesterol 61.4, Sodium 1880.4, Carbohydrate 127.9, Fiber 6.9, Sugar 12.6, Protein 22.5
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Cuisine Type AmericanIngredients Bread, Vegetables, PoultryDay Part DinnerMenu Part Side Dish
- Process the eggs and milk together in a blender at medium speed until fully combined, about 20 seconds. Set aside.Spread the crumbled cornbread on a sheet pan and bake in a 300°F oven until the crumbs are dry and a touch of brown is showing on the larger pieces, about 30 minutes.In a 5-quart pot, melt 6 tablespoons of butter together with the bay leaves. Add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the bell peppers, celery, garlic, poultry seasoning and pepper sauce. Cook, stirring and scraping frequently, until the onions are beginning to brown and the celery and bell peppers are faded in color, about 4 minutes. Add the giblets. Stir until the giblets are fully cooked, but not browned, and the seasoning has a rich flavor, about 5 minutes. Add the remaining 4 tablespoons of butter and remove from the heat. Stir well until butter is melted. Remove bay leaves.Put the baked crumbled cornbread in a large mixing bowl. Fold
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PAUL PRUDHOMME'S CORNBREAD DRESSING - FOODSERVICE …
From foodservicedirector.com
Cuisine Type AmericanIngredients Bread, Vegetables, PoultryDay Part DinnerMenu Part Side Dish
- Process the eggs and milk together in a blender at medium speed until fully combined, about 20 seconds. Set aside.Spread the crumbled cornbread on a sheet pan and bake in a 300°F oven until the crumbs are dry and a touch of brown is showing on the larger pieces, about 30 minutes.In a 5-quart pot, melt 6 tablespoons of butter together with the bay leaves. Add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the bell peppers, celery, garlic, poultry seasoning and pepper sauce. Cook, stirring and scraping frequently, until the onions are beginning to brown and the celery and bell peppers are faded in color, about 4 minutes. Add the giblets. Stir until the giblets are fully cooked, but not browned, and the seasoning has a rich flavor, about 5 minutes. Add the remaining 4 tablespoons of butter and remove from the heat. Stir well until butter is melted. Remove bay leaves.Put the baked crumbled cornbread in a large mixing bowl. Fold
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