Cornbread Dressing Oklahoma Style Recipes

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.

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.

CORNBREAD DRESSING OKLAHOMA STYLE

Steps:

• Let bacon grease get hot in baking pan while making cornbread mixture and oven is heating.
• Sift together flour, cornmeal,baking powder and salt.
• Add two eggs, milk and oil or melted shortening.
• Beat until just smooth-do not overbeat.
• Turn into hot greased 9x13 inch baking pan.
• Bake in a 425: oven for 20-25 minutes.
• Remove from oven and crumble into pieces into a roasting pan.
• Lay white bread on top.
• Leave uncovered drying for 2 days to a week.
• Cornbread and white bread can be dried in warm oven if your limited on time,but results aren't as good.
• Boil three of the eggs and dice.
• Crumble sausage in fry pan with butter or margarine, add onion and celery and cook until sausage isn't pink and celery is slightly tender.
• Make sure cornbread and bread are crumbled into small pieces and add sausage mixture without draining fat.
• Add diced boiled eggs,sage,poultry seasoning.
• Add four beaten eggs,chicken broth and water.
• Stir well.
• I use my hands to make sure it is mixed well.
• Taste and add salt and pepper as desired.
• Bake at 400 until top is slightly brown usually about an hour.
• Do not over cook-- if you like it moist water can be added while cooking.
• YUMMMMM.

SOUTHERN CORNBREAD DRESSING

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.