Southern Dressing Recipes

SOUTHERN CORNBREAD DRESSING

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
• Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
• Bake at 400° for 45 to 55 minutes or until set and golden brown.

SOUTHERN DRESSING

Steps:

• Cut the cornbread and French bread into 1-inch cubes, place on a baking sheet and leave out until completely dried out, several hours or overnight.
• Preheat the oven to 375 degrees F.
• Add the bacon to a skillet and saute over medium heat until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet, throw in the celery, red peppers and onions and cook, stirring, until very soft, 4 to 5 minutes. Add the jalapenos and garlic and continue to saute for 2 minutes. Pour in the chicken broth, add the parsley, rosemary and some salt and pepper and stir. Cook for a couple of minutes, then turn off the heat.
• Add the bread and bacon to a large bowl and spoon in some of the broth mixture. Keep adding the broth, tossing as you go, until it is all mixed in. Add more salt and pepper if needed and toss it around, then check the seasoning. If you like your dressing extra moist, add a little more broth.
• Pile the dressing into a 3-quart (9-by-13-inch) casserole pan and bake, uncovered, until golden, 25 to 30 minutes. Serve piping hot.
• Preheat the oven to 450 degrees F.
• Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
• Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
• In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
• In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.