Babys Thanksgiving Cornbread Dressing Recipes

CORNBREAD DRESSING RECIPE

Steps:

• Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
• Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
• Pour hot butter into batter, and stir until blended. Pour batter into pan.
• Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
• Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.
• Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
• Bake at 400° for 35 to 40 minutes or until golden brown.

SEAFOOD DRESSING

Steps:

• Preheat the oven to 375 degrees.
• Coat the baking dish with 1 tsp of oil and place in the oven while it preheats.
• In a medium sized bowl, combine cornmeal, flour, and sugar. Add beaten egg to dry ingredients.
• Add milk and whisk until thoroughly combined.
• Once the oven comes to temp, remove the baking dish, add the butter allowing it to bubble and melt.
• Once the butter is melted, slowly pour in the wet batter 1 tbsp at a time (simultaneously whisking and pouring). Continue to temp the batter by adding small amounts of butter until thoroughly combined and the batter is smooth. Reserve one tablespoon of butter in the baking dish.
• Pour batter into the baking dish and bake for 25 minutes until cornbread is cooked through to the center.
• Allow cornbread to cool while preparing the stuffing mixture.
• Mince onion, celery, tarragon and parsley. Set aside.
• Peel shrimp and deshell crab (or drain juice if using canned). Set aside.
• In a medium sauté pan on medium/high heat, sauté garlic, onion and celery in 1 tsp butter for 3-5 minutes.
• Season with salt and pepper and add fresh herbs sautéing an additional minute. Set aside and let cool.
• Once cornbread has cooled, begin breaking it apart into smaller pieces into a large mixing bowl. This will make about four cups of cornbread.
• Add in vegetables, herbs and one cup of dried stuffing mix and lightly stir.
• Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.
• Slowly pour in the seafood stock 1/4 cup at a time, stirring until batter becomes slightly mushy. (Batter should need the entire cup of stock)
• Taste batter for flavor and adjust seasonings to your liking.
• Fold in crab and shrimp carefully and place in the baking dish, spreading out evenly.
• Sprinkle with paprika on top and bake at 375 degrees for 30-40 minutes uncovered.
• Remove from the oven and let stuffing rest for 15-20 minutes before serving.

BABY'S THANKSGIVING CORNBREAD DRESSING

Steps:

• Cook onion and celery in two cans of broth until tender. Add butter and cream of chicken soup. Stir until melted and remove from heat.
• In a VERY large bowl place crumbled cornbread and biscuits. Add eggs and green onion. Toss to combine.
• Pour broth mixture over crumb mixture. Mash together using hands. This is when you decide how much of the third can of broth you need. Should be moist but not runny. This will depend on the type of cornbread you use and how many biscuits you put inches.
• Pour into greased casserole and bake at 350 degrees for at least 45 minutes until browned on top.
• For a one dish meal can layer in cooked cubed chicken or turkey.