My Familys Cornbread Dressing Recipes

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:

• 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.

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.

GRANDMA STANDARD'S CORNBREAD DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Place the cornbread cubes into a large bowl. Set aside until needed.
• Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
• Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
• Bake in preheated oven until top is golden brown, about 45 minutes.

FAMILY CORNBREAD DRESSING

Steps:

• In skilet brown bell peppers, onions,and celery in margarine.
• When onions are clear add 1/2 cup water.
• Cover and simmer 7 minutes.
• Combine vegetable mixture with remaining ingredients and mix well.
• At this point,you can add some of the meat you will serve the dressing with and the egg , to make it more like my mom's giblet style cornbread dressing.
• Place mixture in covered casserole at 350 degrees for 30 minutes. If dry, add more broth, to make this like my mother in laws it should be more like "mashed potatoes" instead of my mom's "cornbread".
• Add more sage to taste.