Judys Cornbread Dressing Recipes

RICH CORNBREAD DRESSING

Rich Cornbread Dressing image

This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.

Provided by Julia Moskin

Categories casseroles, stuffing and dressing, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 12

Ingredients

6 1/2 ounces butter (13 tablespoons)
6 cups crumbled cornbread
6 cups torn crusty white bread, such as a baguette
2 cups chopped onion
2 cups chopped celery
1/2 to 1 teaspoon dried sage (optional)
2 teaspoons salt
Black pepper
6 eggs, beaten
1 1/2 cups heavy cream
2 cups turkey or chicken broth
2 dozen shucked small oysters, with their liquid (optional)

Steps:

Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 14 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 17 grams, Sodium 858 milligrams, Sugar 4 grams, TransFat 1 gram

GRANDMA'S CORN BREAD DRESSING

Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

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.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

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