Moms Holiday Cornbread Dressing Recipes

CORNBREAD DRESSING

Steps:

• Preheat oven to 300F. Place cubed cornbread on a large baking sheet and bake 20 minutes or until dried out. Set aside.
• In a large skillet, brown sausage. Remove from skillet leaving one tablespoon of grease in skillet.
• Add onion, celery, salt and pepper to skillet and cook over medium heat, stirring frequently, until onions are translucent, about 4 to 5 minutes.
• Add sage, thyme, and pecan and stir to combine. Cook for 2 to 3 minutes more.
• In a medium bowl, whisk together 2 cups of stock or broth and both eggs.
• Place dried cornbread cubes in a very large bowl. Add sausage, onion and herb mixture, egg mixture and 4 tablespoons of melted butter. Gently fold together until combined.
• Pour into a greased 3 quart baking dish and press down lightly. Cover with foil and bake for 30 minutes.
• Remove dressing from oven and remove foil. Check consistency of stuffing. Add additional stock as needed and drizzle with the remaining 4 tablespoons of melted butter.
• Increase temperature to 375F. Return dressing to the oven, uncovered, and continue to bake for an additional 15 to 25 minutes or until stuffing is lightly golden brown on the top.
• Top with additional fresh herbs and serve immediately.

MAMA'S SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Combine cornbread and stale bread cubes in a large bowl. Set aside.
• Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
• Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
• Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

MOM'S CORNBREAD DRESSING

Steps:

• Preheat oven to 350°.
• Mix cornbread, celery, onion, eggs and 1 can of broth together.
• Add salt, pepper and sage to taste.
• Bake at 350° for 30-45 minutes or until done.
• Half way through cooking check moisture; slowly add other can of broth if needed.

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.

MOM'S CORNBREAD DRESSING

Steps:

• Crumble the cornbread and biscuits into a large mixing bowl.
• Add salt, pepper, onion and sage.
• Mix well by hand.
• Slowly stir the chicken broth into mixture until it is well moistened.
• You may not need all of the broth, depending upon how moist/dry your cornbread and biscuits are. Do make the dressing moist tho - more moist is better.
• Using an ice cream scoop, scoop mounds of dressing into a greased baking dish.
• Bake at 350 drgrees for 30 minute.