Aces Southern Cornbread Dressing From Gmaemeril Recipes

CORNBREAD DRESSING

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.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 350.
• Crumble cornbread into a baking dish.
• Mix in veggies and meat with hands (or spoon/fork)
• Beat egg and seasonings into stock and pour onto crumbs to make a consistancy of mud (add a little more for a moist texture).
• Bake for 15 minutes or until golden brown.

ACE'S SOUTHERN CORNBREAD DRESSING FROM GMA/EMERIL

Steps:

• Preheat oven to 350° F. Cut butter and add to breadcrumbs (both corn and white breads). Sauté veggies in oil and add to bread mixture. Mix in seasonings. Add in eggs and broth until thoroughly mixed and moist. Bake in large covered dish for 30 minutes. Remove cover for last 10 minutes to 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 CORNBREAD DRESSING

Steps:

• Heat oven to 350 degrees. Place bread crumbs in large bowl. In large skillet, melt butter. Add onions and celery. Over low heat, simmer until tender but not mushy (about 8 minutes). Remove from heat. Stir in parsley, sage, thyme, marjoram, pepper and salt. To bowl with bread crumbs, add cornbread and vegetable mixture. Add chopped giblets. Stir in eggs and 1 1/2 cups broth. If mixture seems dry, add remaining 1/2 cup of broth. Taste and if necessary adjust seasonings. To cook inside turkey, spoon dressing into body cavity. Do not pack! Spoon any additional dressing into neck cavity and/or buttered baking dish. To bake dressing separately, spoon into large greased baking dish. Cover loosely. to cook along with turkey, add to oven during last 30-45 minutes roasting time.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.

SUPER MOIST SOUTHERN CORNBREAD DRESSING

Steps:

• 1. Preheat oven to 400.
• 2. For the cornbread - melt the butter in a heavy skillet, mix dry ingredients together, mix wet ingredients together, then combine them and stir in the melted butter.
• 3. Pour into the hot skillet and bake at 400 degree for 30 minutes.
• 4. In a large bowl, add crumbled cornbread, celery, onion, salt, pepper, sage, and poultry seasoning. Add the broth. Sometimes I use a little less than 4 cups but don't be scared for it to be very wet. Taste for seasoning. We like lots of sage.
• 5. Spoon into greased casserole dish and bake at 350 degrees for 25-30 minutes until lightly browned. If you baked you cornbread ahead and it's not still warm, you may need to cook it a little longer. Check for an internal temp of 160 degrees. I often bake the cornbread the night before and wrap it in foil.

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.