Deluxe Cornbread Dressing Casserole Big Batch Recipes

DELUXE CORNBREAD DRESSING CASSEROLE (BIG BATCH)

Steps:

• CORNBREAD:.
• (Make 1 day in advance to allow to dry slightly without being refrigerated.) Grease a 9x13 or 11x14 inch baking pan.
• In a large bowl, stir together cornmeal and next 5 ingredients. In a small bowl, whisk together buttermilk, eggs and oil. Pour wet mixture into dry and mix until just combined. (Note: the mixture should be moist, but not soupy). Pour cornmeal mixture into prepared baking pan. Bake in preheated oven 350 degrees for about 40 - 50 minutes or until golden around the edges and pick inserted into the center comes out clean.
• FRYER AND BROTH:.
• For ease, do this step 1 day ahead. Cut fryer in half or quarters then place in a large stockpot and add cold water just to cover. Cover with lid and bring to a simmer, cooking until tender, about 45 - 60 minutes.
• Remove chicken from pot and allow to cool to the touch, reserving broth. Discard skin then remove meat from the bone and chop into chunks. Measure and reserve 4 - 5 cups meat. Refrigerate.
• Strain the broth and refrigerate.
• DRESSING:.
• Preheat oven 350 degrees. Heavily butter 2 9x13 or 11x14 inch baking pans; set aside.
• Crumble pre-baked cornbread into a very large mixing bowl. Add decrusted bread cubes.
• In a separate microwavable bowl add the 1/2 stick butter, chopped onions, bell pepper and celery. Loosely cover and microwave until tender about 8 - 10 minutes. Mixture will have rendered juices. Cool slightly and pour this mixture over cornbread mixture. Do not stir until instructed to do so.
• In a seperate medium microwavable bowl, cook in microwave the pork sausage until no longer pink, about 8 - 12 minutes; breaking into pieces and crumbling. Once cooked, drain well and add to cornbread/bread cubes/onion.
• Mix together undiluted cream of chicken soup with the 1 egg. Pour this over cornbread/bread cubes/onion/sausage.
• Skim fat from the reserved chicken broth, discarding the fat. Measure 5 cups of degreased broth and pour over cornbread/bread cubes/onion/sausage/soup.
• Add to the cornbread bowl, 4 - 5 cups cooked chicken meat, sage and optional jalapeno pepper.
• Salt and pepper to taste.
• With 2 large paddles or spoons, gently toss all ingredients together until thoroughly mixed. Ladle into prepared baking pans.
• (If freezing, cover with plastic wrap then aluminum foil and freeze.) If using immediately, place uncovered in preheated oven and bake approximately 1 hour until edges are browned and pick inserted in center comes out clean.
• NOTE: This can be made into one large disposable aluminum pan (11x13x3 inch). Increase baking time.

SOUTHERN CORNBREAD DRESSING CASSEROLE

Steps:

• Combine all the ingredients, except the broth and eggs, in a large bowl and mix well.
• Beat together eggs and broth. Mix well into dry ingredients until moistened.
• Spoon into a well-buttered 1 1/2 quart baking dish. Bake uncovered, at 350* for 45 minutes or until lightly brown.

BIG BATCH BROWNIES

Steps:

• Heat oven to 350.
• Melt Chocolate and Butter on low heat. Cool.
• Sift Flour, Baking Powder and Salt together - Set aside.
• In large bowl beat the eggs well, add the sugar gradually, beating until thick.
• Add the Vanilla and melted Chocolate/Butter to the Eggs, blending well.
• Stir in the dry ingredients and the nuts.
• Pour batter into a greased 11 x 15 sheet pan.
• Bake for 30 - 35 minutes until it tests done.
• To Make Glaze melt butter and chocolate together in saucepan, remove from heat and add the powdered sugar and the egg stirring constantly.
• Pour the Glaze over the warm brownies in pan, and spread evenly.

HAM AND CHEESE DELUXE CASSEROLE

Steps:

• pre heat oven to 350.
• Remove liquid cheese pouch from shells and cheese box (set shell pasta aside) mix with sour cream and cottage cheese and ham. refrigerate.
• fry enough bacon till it makes 1 cup when crumpled up.
• boil water for elbow macaroni and shell pasta.
• add both types of noodles and only cook till half of the cooking consistency of desired doneness.
• once noodles are ready add to refrigerated mixture add the bacon and stir with spoon until well mixed.
• In large baking pan laced your mixture evenly top with croutons and powdered cheese. place in oven until golden brown on top. around 25 to 30 minutes.
• remove from oven. let stand 5 minutes before serving.

CUCUMBER RELISH -- BIG BATCH

Steps:

• Put cleaned and trimmed cucumbers, onions and celery through a grinder or food processor.
• Sprinkle with kosher salt and let stand overnight.
• Next day drain well. (I squeeze out the extra liquid using a tea towel.)
• Combine ground vegetables with 5 cups of the vinegar, sugar, turmeric, celery seed, red and green peppers.
• In a large pot bring mixture to the boil for 20 minutes.
• Mix flour with remaining 1 cup vinegar and add this mixture to the pot.
• Boil for a few minutes constantly mixing until thickened.
• Put up relish in sterile jars and seal as per jar instructions.

JACKPOT CASSEROLE

Steps:

• Spray a large skillet with cooking spray.
• Saute onion in skillet until tender.
• Add ground beef and cook until browned.
• Add rest of ingredients except cheese.
• Simmer until heated through.
• Add grated cheese and heat through until cheese is melted.

CHICKEN OR TURKEY CORNBREAD DRESSING CASSEROLE

Steps:

• For the cornbread; in a large bowl stir together the cornmeal, flour, baking powder, baking soda, salt, sugar and cayenne (if using).
• Add in 2 eggs and the buttermilk; whisk until just moistened.
• Set oven to 425 degrees.
• In the oven, heat 3 tablespoons butter (or bacon drippings) in a 10-inch cast-iron skillet or cake pan for 5 minutes.
• Pour the HOT butter or bacon drippings into the cornmeal batter; stir to combine, then pour the batter into hot skillet or cake pan.
• Bake at 425 degrees for 20-25 minutes or until golden.
• At this point you can freeze the the cornbread for up to 1 month if desired.
• In a large skillet melt 1/2 cup butter over medium heat; add in the green onions (or yellow onions) garlic and celery, saute for about 5 minutes or until tender.
• In a bowl whisk together 4 large eggs.
• Break the cooled cornbread into pieces and add to the eggs along with the green onion mixture, stuffing mix, chicken broth, corn niblets and cooked chopped chicken or turkey; stir with wooden spoon until just blended.
• Season with salt and black pepper to taste.
• Butter both a 13 x 9-inch and a 9-inch baking pan.
• Spoon the mixture between the 2 pans, then sprinkle the tops with grated parmesan cheese.
• Set oven to 350 degrees.
• Bake the 13 x 9-inch for about 50-60 minutes and the 9-inch for about 10 minutes less.