Ukrainian Bukovinian Nachynka Cornbread Dressing Recipes

Steps:

• Sauté onions in butter.
• Add cornmeal and fry for a little longer.
• Combine milk, cream, sugar, salt, and pepper.
• Heat until warm, add to cornmeal, mixing constantly.
• Let cook till thickened (if lumpy beat with egg beater).
• Remove from heat and add well-beaten eggs and baking powder.
• Fold in gently.
• Pour into large greased roasting pan.
• Bake uncovered at 350°F for 1 to 1 1/2 hours, or until golden brown.

Steps:

• Fry bacon until crisp.
• Add onion and saute.
• Remove bacon and onion.
• Bacon drippings can be used instead of butter.
• On low heat, gently stir in the cornmeal and stir so it is coated.
• Add salt, pepper, and sugar.
• Scald milk and add it gradually, stirring constantly, until bubbly and all the milk is gone.
• Simmer until thickened.
• Remove from heat and add eggs, cream, bacon pieces, and onion.
• fold gently.
• Pour into 2 quart casserole and bake uncovered in oven for 1 hour at 350 degrees F.

Steps:

• Preheat oven to 350°.
• Mix cornbread, celery, onion, eggs and 1 can of broth together.
• Add salt, pepper and sage to taste.
• Bake at 350° for 30-45 minutes or until done.
• Half way through cooking check moisture; slowly add other can of broth if needed.