CORNBREAD DRESSING RECIPE VIDEO

Loading...

Tuesday, June 26, 2012

COUNTRY CORN BREAD SAUSAGE DRESSING


COUNTRY CORN BREAD SAUSAGE DRESSING   

Cornbread Dressing Ingredients :
  • 1 recipe Aunt Jemima or Quaker corn bread
  • 1 (1 lb.) pkg. Jimmy Dean pork sausage, reg. or special recipe
  • 2 c. sliced celery
  • 1 c. chopped onion
  • 6 c. soft bread cubes
  • 1/4 c. butter, melted
  • 1 1/2 to 1 tsp. sage
  • 1 (10 3/4 oz.) can condensed chicken broth
  • 3/4 c. water
  • 2 eggs, beaten
  • 1 (12 to 16 lb.) turkey
Cornbread Dressing Instructions:
Bake corn bread according to package directions; cool completely. Crumble into large bowl; set aside.

Brown sausage with celery and onion; drain. In large bowl combine sausage mixture, corn bread, bread cubes, butter and sage; mix well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. (Add 1 1/2 cups additional water if more moist dressing is desired). Lightly spoon dressing into body cavity and neck region of turkey. Truss and roast according to standard roasting directions. Place remaining dressing in 1 to 1 1/2 quart casserole. Cover; and bake during last 35 to 40 minutes of roasting time. About 12 cups dressing. Enjoy !


Tuesday, June 19, 2012

GOLDEN CORN BREAD DRESSING


GOLDEN CORN BREAD DRESSING 

Cornbread Dressing Ingredients :  
  • 1 tbsp. parsley
  • 1/2 tsp. thyme
  • 1/2 tsp. sage
  • 1/2 tsp. pepper (black or white)
  • 1 tsp. herbal pepper
  • 1 tsp. salt
  • 1 tsp. poultry seasoning
  • 1/4 tsp. garlic powder
CORN BREAD:
  • 1 c. yellow cornmeal
  • 1 c. flour (all-purpose)
  • 1/4 c. sugar
  • 1/2 tsp. salt
  • 4 tsp. baking soda
  • 1 egg
  • 1 c. milk
  • 1/2 c. shortening (+2 tbsp.)
DRESSING:
  • Cornbread
  • B read crumbs
  • Turkey neck
  • 1/4 c. butter
  • 1/2 c. celery, chopped
  • 1/2 c. onion, chopped
  • 2 eggs, slightly beaten
Cornbread Dressing Instructions
Corn Bread: Heat oven to 425 degrees. While mixing ingredients, heat iron skillet in oven with 2 tablespoons shortening in the skillet. Sift together dry ingredients into bowl, then add egg, milk, shortening. Beat until smooth but don't overbeat (about 1 minute). Pour batter into hot skillet. Bake 20-25 minutes at 425 degrees.

Dressing: Crumble corn bread into large bowl, add fresh or dry bread crumbs (about 5-6 slices of bread). Cook neck until tender (pressure cooker for 20 minutes), save broth. Cut up meat and add to the bread.

Melt butter with a little water in skillet. Saute celery and onions. Add seasoning mix to the sauteed onions and celery. Add mixture to the bread. Stir in the eggs. Add broth (and water if necessary) to make dressing moist. It should be the consistency of oatmeal.

Cook dressing as stuffing or in a baking dish (or both). Bake at 350 degrees, 20-30 minutes. Enjoy !


Saturday, June 16, 2012

Crockpot Cornbread Dressing

Crockpot Cornbread Dressing
Cornbread Dressing Ingredients:
* 8-inch pan cornbread
* 8 slices day old bread, toasted and cubed
* 4 eggs
* 1 med. onion
* 1/2 c. chopped celery
* 1 to 2 tsp. poultry seasoning
* 1/2 tsp. black pepper
* 2 cans cream of chicken soup
* 2 tbsp. butter or margarine

Cornbread Dressing Preparation:
First of all grease slow cooker. Crumble cornbread into a large mixing bowl. Add all ingredients except the butter. Pour dressing mixture into the slow cooker and dot with butter. Cook on HIGH for 2 hours or on low 3 1/2 to 4 1/2 hours

Tuesday, June 12, 2012

CORN BREAD SAGE DRESSING

CORN BREAD SAGE DRESSING

Corn Bread Dressing Ingredients:   
  • 1 lg. cake corn bread
  • 8 can biscuits
  • 2 eggs
  • 1/4 c. can milk
  • 3 c. chopped onions
  • 3 tbsp. rubbed sage
  • Salt, pepper to taste
  • 2 qts. chicken broth

Cornbread Dressing Instructions:
First of all crumble corn bread and biscuits in large bowl. And then add chicken broth and mix well. Let stand about 10 minutes. Add eggs and milk, stir well. Add sage, salt and pepper and onions. Pour in shallow pan. Bake at 400 degrees until brown. Enjoy !
oyster-cornbread-dressing