Classic Martha White Cornbread Dressing Recipes

MARTHA WHITE BASIC CORNBREAD

Steps:

• Heat oven to 450 degrees.
• Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat.
• In large bowl, combine all ingredients; mix well.
• Pour batter into greased pan.
• Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
• Note: 1 1/3 cup milk can be substituted for buttermilk. Also, recipe can be baked in muffin cups or cornsticks pan. Grease 12 muffin cup or cornsticks pan. Fill muffin cups or cornsticks pan 2/3 full. Bake at 450 degrees for 15 to 20 minutes or until golden brown.
• Variation: Sausage Cornbread: Stir 1/2 lb. cooked sausage into prepared batter.

CLASSIC STUFFING

Steps:

• Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
• Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

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.

THE BEST CORNBREAD DRESSING

Steps:

• 1. Make cornbread the day before you make the dressing. I use Martha White's recipe on the bag of her cornmeal.Allow to cool then crumble well. Place in a large bowl.
• 2. Add all the ingredients EXCEPT one can of chicken broth. Mix well with hands. IMPORTANT any chicken broth will do, just make SURE you use the correct amount of broth. Swanson's cans are larger. Cover with tinfoil and refridgerate overnight. Important step!
• 3. The next day add the other can of chicken broth. Mix well. It should be the consisteny of cake batter. Cover with foil. Place in re-heated 350 degree oven. Bake for 1 1/2 to 2 hours. The center of the cornbread should not be wet.

CORNBREAD DRESSING

Steps:

• Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.
• Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined.
• Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.

CLASSIC MARTHA WHITE CORNBREAD DRESSING

Steps:

• 1. HEAT oven to 375°F. Spray 13 x 9-inch (3-quart) baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium-high heat. Add onions and celery; cook until tender, stirring occasionally. 2. COMBINE onion mixture with all remaining ingredients in large bowl; mix well. Spoon into prepared baking dish. 3. BAKE 45 to 50 minutes or until golden brown.