Barbyes 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.

OLD-FASHIONED CORNBREAD STUFFING

Steps:

• Preheat oven to 355 degrees F. Mix all ingredients together in a large bowl. Put mixed ingredients in a 9- by 4-inch loaf pan. Bake for 45 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:

• Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
• Heat a large skillet over medium and pour in the oil. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
• Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
• Transfer the cornbread mixture to your prepared dish and spread evenly. Drizzle the melted butter over the top. Cover the dish with foil and bake until heated through, 30 to 35 minutes. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes. Cool for at least 10 minutes before serving warm.

BARBYE'S CORNBREAD DRESSING

Steps:

• In a heavy skillet over medium heat, melt the butter. Stir in onions and mushrooms. Cook and stir until mushrooms release liquid and onions soften, about 5 minutes.
• Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
• Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
• Preheat oven to 325 degrees F (165 degrees C).
• This recipe makes enough to stuff a 12- to 14-pound turkey, with 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in preheated oven for 40 minutes.

BARBYE'S CORNBREAD DRESSING

Steps:

• In a heavy skillet over medium heat, melt the butter. Stir in onions and mushrooms. Cook and stir until mushrooms release liquid and onions soften, about 5 minutes.
• Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
• Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
• Preheat oven to 325 degrees F (165 degrees C).
• This recipe makes enough to stuff a 12- to 14-pound turkey, with 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in preheated oven for 40 minutes.

BARBYE'S CORNBREAD DRESSING

Steps:

• In a heavy skillet over medium heat, melt the butter. Stir in onions and mushrooms. Cook and stir until mushrooms release liquid and onions soften, about 5 minutes.
• Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
• Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
• Preheat oven to 325 degrees F (165 degrees C).
• This recipe makes enough to stuff a 12- to 14-pound turkey, with 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in preheated oven for 40 minutes.