Home For Thanksgiving Fried Cornbread Dressing Recipes

CORNBREAD DRESSING RECIPE

Steps:

• Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
• Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
• Pour hot butter into batter, and stir until blended. Pour batter into pan.
• Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
• Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.
• Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
• Bake at 400° for 35 to 40 minutes or until golden brown.

HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING

Steps:

• 1. Preheat oven to 425 for cornbread.
• 2. Place stick of butter in bottom of roasting pan and place in oven to melt it. (This will allow the cornbread to"fry" while it's baking.)
• 3. Mix up cornbread mix according to package instructions and bake. (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.)
• 4. Cornbread can be baked ahead, which I usually do the night before.
• 5. When done, use a knife and score through the cornbread to make very small cubes.
• 6. Brown sausage in Dutch oven.
• 7. Add onions, celery and mushrooms and the other half stick of butter if you need more oil. Saute until sausage is done and onion is translucent.
• 8. Add about 3 cups of cornbread and the sage and let brown a bit. Add rest of cornbread and stir well.
• 9. Turn dressing from Dutch oven into the roaster pan. Drizzle with chicken broth til nice and moist. (This is a personal taste thing.)
• 10. Bake at 350 for about an hour or until golden brown.
• 11. Freezes well. I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there.

GRANDMA'S CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING

Steps:

• Preheat oven to 425 for cornbread.
• Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking).
• Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.) (Cornbread can be baked ahead, which I usually do the night before).
• When done, use a knife and score through the cornbread to make very small cubes.
• (You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
• Brown sausage in dutch oven.
• Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
• Saute til sausage is done and onion is translucent.
• Add about 3 cups of cornbread and sage.
• Let brown a bit.
• Add rest of cornbread and stir well.
• Turn dressing from dutch oven into the roaster pan.
• Drizzle with chicken broth til nice and moist (This is a personal taste thing).
• Bake at 350 for about an hour or until golden brown.
• This makes enough for 24 to 30 servings depending on appetites.
• Is wonderful left-over.
• Your guests will even want to take some home with them.
• Freezes well.
• (I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there).

THANKSGIVING CORNBREAD DRESSING

Steps:

• Preheat oven to 425°F.
• Mix breads, add eggs and other ingredients.
• Mix well and continue to add broth until mixture is the consistency of cake batter or thick soup. (Really soupy - it will cook dry.).
• Bake in greased baking dish for about 40 minutes.