Melissas Cornbread Dressing Recipes

MELISSA'S CORNBREAD DRESSING

Melissa's Cornbread Dressing image

I plan to try this soon. With crabs, crawfish, & shrimp - how can it not be GOOD? From the 34th Anniversary Bayou Gourmet Cookbook. Submitted by Melissa Griffin

Provided by kellychris

Categories Crab

Time 1h20m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground pork
1 lb ground beef
1 onion, diced
4 shallots, sliced
1/2 bell pepper, diced
1/2 stalk celery, diced
1 tablespoon parsley flakes
2 (14 ounce) cans chicken broth
salt, to taste
pepper, to taste
garlic powder, to taste
1 lb shrimp, peeled and deveined
1 lb crawfish
1 lb crabmeat
2 (8 1/2 ounce) packages corn muffin mix
2 eggs

Steps:

Preheat oven to 400.
Brown ground beef and pork.Drain.
Add onions, shallots, bell pepper, celery, and parsley flakes.
Next, add chicken broth, salt, pepper,and garlic powder.
Cook for 20 minutes over medium heat, stirring often.
Add shrimp, crawfish,and crabmeat. Cook for 10 minutes.
While mixture is cooking,mix cornbread muffin mix and eggs.
Grease a 13x9 baking pan.
Stir meat mixture briskly into muffin mix,making sure the eggs do not begin to cook.
Pour mixture into greased pan and bake 20 minutes.
The dressing should be moist when you take it out of the oven.

Nutrition Facts : Calories 745.7, Fat 31.2, SaturatedFat 10.5, Cholesterol 357.9, Sodium 1759.7, Carbohydrate 45.9, Fiber 4.3, Sugar 13.5, Protein 65.7

CORNBREAD DRESSING

Cornbread Dressing image

This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!

Provided by Bev I Am

Categories Christmas

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread (I use homemade)
4 cups finely crumbled cornbread (see recipe I posted for Skillet Cornbread)
1 tablespoon salt
2 teaspoons freshly ground black black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma)
4 large eggs, beaten

Steps:

Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

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

MELISSA'S CORNBREAD DRESSING

Melissa's Cornbread Dressing image

This recipe was given to me by my father. I've made a few alterations to suit my own taste. It's a favorite at the holiday table or anytime.

Provided by MELISSAS KITCHEN

Categories Breads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup cornmeal
1/2 cup milk
1/2 cup water
1 egg (beaten)
1 tablespoon shortening
vegetable oil
1 small onion (DICED)
4 stalks celery (DICED)
16 ounces pepperidge farm herb seasoned stuffing mix
3 (14 ounce) cans chicken broth
1 egg (boiled, chopped without yolk)
1 egg (beaten)
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of chicken soup
1 tablespoon sage (ADD MORE TO TASTE)
1 teaspoon salt
1 teaspoon pepper

Steps:

CORNBREAD DIRECTIONS.
Preheat oven to 400°F.
In mixing bowl, combine cornmeal, milk, water, egg, and shortening; mix well.
Add mixture to greased 9-inch baking pan.
Cook 30 minutes at 400°F (I usually make my cornbread a day ahead and let it set out overnight. stale cornbread seems to give it a better texture.).
DRESSING DIRECTIONS.
Preheat oven to 350°F.
Add about 1/4 a can of chicken broth to a small saucepan. Add onion and celery. Cook on medium heat until boiling.
Combine all ingredients in large bowl; mix well. Pour into baking pan.
Cover and bake for 45 minutes.

Nutrition Facts : Calories 558.1, Fat 15.1, SaturatedFat 4.2, Cholesterol 118.8, Sodium 3032.5, Carbohydrate 84.6, Fiber 5, Sugar 9.1, Protein 20.2

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