Family Cornbread Dressing Recipes

THE BEST CORNBREAD DRESSING

Steps:

• Process all 3 breads into crumbs (fine to medium).
• Store in an airtight bag; freeze or refrigerate until ready to make the dressing.
• Measure out several cups of broth/stock.
• Crumble bouillon cubes into broth/stock.
• Heat to boiling; stir to dissolve.
• Toss all bread crumbs together in a large bowl.
• Add onion, celery, soup, spices, and eggs; stir well.
• Add broth in stages until desired consistency.
• Preheat oven to 350 F.
• Bake uncovered for 45 minutes or until a toothpick inserted in middle comes out clean.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.

OUR FAMILY'S CORNBREAD DRESSING

Steps:

• Bake 4 8x8 inch baking dishes of cornbread. Allow to cool and crumble.
• Brown celery and onion in margarine and bacon grease. Spread precooked cornbread in disposable turkey roaster pan sprayed with cooking spray. Stir in all ingredients. Bake at 350 degrees for 1 1/2-2 hours. May spoon additional turkey drippings over dressing if it begins to dry out before meal time.

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.

MY FAMILY'S CORNBREAD DRESSING

Steps:

• 1. Preheat oven 425 degrees and mix cornbread according to package directions but use 6 eggs total for the three packages of cornbread mix and 2 to 2 1/2 cups of buttermilk. In as 9X13 in pan or large iron skillet add vegetable oil heat in oven until hot, then pour into the cornbread mix. Mix well then pour cornbread into the pan or iron skillet. Bake until lightly browned.
• 2. Rinse turkey parts and put in a large pot and cover with water. You will need a large amount sf water so that you have enough rich broth so that your dressing will not be dry. Put in your bouillon cubes, add salt and pepper and cover. Cook until tender. Once tender, remove turkey, let cool, and debone.
• 3. Melt one stick of butter in a saute pan and saute the onions, green onions, celery, and bell pepper until clear about 5 minutes, pour over the cornbread and bread crumbs in the bowl. Toast bread lightly then crumble and add to the crumbled cornbread in a large bowl. To the bread and vegetables, add the broth, one cup at a time, stir well after each cup. Add the remainer of the eggs one at time, mixing well. Add the stick of softened butter. Make sure your dressing is almost wet but not soppy wet. Add the poultry seasoning a tablespoon at a time and the cayenne pepper, more salt and black pepper if needed. Spray a large glass casserole and layer yur deboned turkey meat in the bottom of your dish. Pour your dressing over the top. Bake for approximately one hour until it is starting to brown around the edges and on top approximately one hour. This dish takes some time to prepare but it is well work your time. note: You may not need all the poultry season the last time I only used 1 1/2 tablespoon and that was not enough. My children must my giblet gravy with this. I will post the recipe later.

BEST CORNBREAD DRESSING

Steps:

• In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan. , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside. , Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.