Cornbread Dressing Ala Nita Recipes

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.

CORNBREAD DRESSING ALA NITA

Steps:

• Preheat Oven to 425 Degrees F.
• Grease a 9 X 13 pan and set aside.
• In a saucepan over low heat, melt butter, but do not burn.
• Add onion and saute over medium heat for about 3 minutes.
• Add celery and continue sauteing for another 2 or 3 minutes or until onions are soft and somewhat translucent.
• Do NOT brown.
• Remove pan from burner and set aside.
• (Turn burner off.) In a large bowl or pan, combine breads, green onion, parsley and rest of seasonings.
• Add sauteed onions, celery and drippings.
• Mix well.
• Add eggs, chicken broth or stock and melted butter.
• Mix well.
• Stuffing mixture should be"wet" and thick like cake batter or soup.
• Add water if needed, but not too much.
• Pour stuffing mixture into greased pan and bake for about 40 minutes.
• Nita's Note: I do NOT add sage or boiled eggs to my dressing.
• Sage is not traditional in my family and many people do not like it.
• Boiled eggs toughen and"weep" when reheated.
• Eggs are better added to the bread when it is made.
• I do not"stuff" chicken or turkey.
• This is again, not traditional in our family.
• Now we are told by the health department folks that doing so can be dangerous and lead to food poisoning.
• Cornbread Dressing is served as a side dish with sliced or pulled chicken or turkey, cranberry sauce and gravy-- Either giblet gravy, or cream of chicken or turkey gravy.
• ENJOY!

SWEET SOUTHERN CORNBREAD ALA NITA

Steps:

• Preheat a 8 or 10 inch heavy skillet (seasoned black iron is great!) in 375°F oven.
• Or, grease an 8x8x2-inch baking pan.
• In a large bowl, combine boiling water with Cornmeal Mix. Stir in well.
• Allow to sit about 3 to 5 minutes to absorb the water and burst the corn meal.
• Combine this mixture well with the remaining ingredients except baking soda.
• Add buttermilk slowly.
• Batter should be smooth and wet, but don't over mix.
• When mixed, just before pouring batter up, mix in the pinch of baking soda.
• Immediately pour batter into preheated oven and hot skillet or pan.
• Bake for about 40 minutes or until golden brown.
• Remove from pan and serve.