Quick Corn Bread Dressing Recipes

Steps:

• Preheat oven to 375°. In a large bowl, combine stuffing, onion, celery, corn and water. Spoon into a greased 8-in. square baking dish. Combine butter and mustard; drizzle over stuffing. Bake, uncovered, 20 minutes or until heated through.

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:

• Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
• In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.

Steps:

• Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
• Preheat the oven to 350 degrees F.
• Warm up a large skillet or Dutch oven over medium heat and add the butter. When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley.
• Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.
• Preheat the oven to 450 degrees F.
• Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly. Pour into the hot skillet, smoothing the surface with a spatula. Place in the oven and bake until golden brown on top, 20 to 25 minutes.

Steps:

• Prepare the dry corn bread mix according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
• In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
• Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Steps:

• In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan. , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside. , Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.

Steps:

• 1. Melt butter in a heavy skillet; add celery and onion. Saute 5 minutes or until onion and celery are tender.
• 2. In a large mixing bowl combine crumbled cornbread and broth.
• 3. Season with salt, pepper, sage, and poultry seasoning.
• 4. Stir in celery and onions.
• 5. Add eggs and mix well.
• 6. Pour into a large baking dish.
• 7. Cover and bake at 400 degrees for 35-40 minutes. Remove cover during last 15 minutes of cook time to brown top.

Steps:

• Preheat oven to 425.
• Grease sides and bottom of a 13x9 glass pan with the shortening.
• Mix the cornmeal, flour, salt and sugar together.
• Mix in the butter, eggs, and milk just until it's well mixed. should be the consistency of grainy glue.
• Pour into the pan and bake for 25 min (I have a small oven and my cook times may be a bit off -- check at 20 could take up to 30 depending on your oven).