Barbaras Cornbread Dressing Recipes

CORNBREAD DRESSING

Steps:

• Preheat the oven to 400 degrees F. Spray a 7" x 11" or 8" x 8" baking dish with nonstick cooking spray.
• Melt the butter in a medium saucepan. Add the chopped onion and celery. Sauté until the onion is translucent.
• Add the salt and pepper. Give it a quick stir.
• Remove from the heat, add the sage, and stir again. Set it aside.
• Pour the crumbled cornbread and bread into a large mixing bowl.
• In a small bowl, whisk the egg and milk until it is well mixed. Pour the mixture into the large bowl with the cornbread and mix.
• Slowly add the broth and stir.
• Now add the sautéed onion and celery.
• Pour the entire mixture into the baking dish and bake for approximately 25 minutes, until the top has turned a medium golden brown.

MAMA'S SOUTHERN CORNBREAD DRESSING

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.

GRANDMA'S CORN BREAD DRESSING

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.

CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
• Preheat the oven to 375 degrees F.
• Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
• Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
• Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
• Reduce the oven to 350 degrees F.
• Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

LAURA BUSH'S CORNBREAD DRESSING

Steps:

• To make the cornbread, heat oven to 450 degrees. Heat oil in 9-by-13-inch metal baking pan in oven until very hot. Mix cornmeal, flour, baking powder, sugar and salt in bowl. Stir in beaten eggs and milk; then pour hot oil into batter, and mix. Pour into pan, and bake 20 to 25 minutes or until golden.
• To make the dressing, reduce oven temperature to 350. Crumble cornbread. Sauté onion and celery in 12 tablespoons butter and the olive oil until soft. In a bowl, mix with cornbread, sage, salt and pepper, and place in a 9-by-12-inch glass baking dish.
• Melt remaining 4 tablespoons butter, and drizzle over cornbread. Spoon turkey stock over cornbread. (Dish can be prepared a day or two in advance up to this point. Refrigerate, then bring to room temperature before baking.) Cover with foil, and bake 20 minutes; remove foil, and bake another 10 minutes, until brown. If dressing seems too dry, drizzle with more stock and butter.

BARBARA'S CORNBREAD DRESSING

Steps:

• Bake Jiffy Corn muffin mix in large bake pan per directions.
• In a medium saucepan, combine chicken broth, turkey necks, a stick of butter and seasoning and simmer until meat begins to fall off the bone. The seasonings are added to taste but approximately 1 tblsp of Tony's, garlic powder and onion powder. Only add a very small amount of black and cayenne pepper to desired spiciness.
• Use a fork to scrape most of the meat off the bone and discard the bones.
• In a large skillet combine a chopped yellow onion, coarsely chopped bunch of green onions, a stick of margarine and garlic powder, Tony's and black pepper as the onions cook. Spice to taste.
• Cook over medium heat until light brown (about 2 mins) then set aside.
• Crumble cornbread into a large mixing pan, be sure to use your largest mixing pan (you'll thank me later).
• Transfer spicy onion mix to the crumbled cornbread pan and mix thoroughly using a large sturdy metal spoon.
• Spoonful by spoonful, slowly add the gravy mix including lumps of turkey meat to the crumbled cornbread mix while thoroughly stirring. Keep adding and stirring until the dressing starts to stick together slightly and no longer crumbles apart.
• Add ground sage, slowly until you get your desired taste. Be careful not to add too much sage which can be overwhelming.
• Once you have the perfect taste and no longer need to taste it, add the 2 fully whipped egg whites and stir in thoroughly.
• Transfer the dressing into a medium Pyrex or metal loaf pan and bake covered with aluminum foil at 350 degrees for 30-45 mins.
• Remove the aluminum foil and bake uncovered for 5 mins to brown the top.
• Serve as a side dish to Turkey and use the remaining gravy served over the dressing. Thank Barbara and enjoy!