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!

MAMA'S SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Combine cornbread and stale bread cubes in a large bowl. Set aside.
• Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
• Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
• Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

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.

CORNBREAD SOUTHERN STYLE ALA NITA

Steps:

• Preheat Oven to 375 Degrees F.
• If you have a large seasoned black iron skillet, add 3 tablespoons oil to it and place it in the oven while it heats.
• Otherwise, place oil in a baking pan to heat.
• In a medium bowl, combine meal, salt, sugar.
• Add HOT water, stir in and let sit about 5 minutes.
• Add lightly beaten egg.
• Stir in to combine.
• Add buttermilk or milk and mix well.
• Add melted butter, bacon drippings or oil.
• Mix well.
• Remove baking pan from oven with hot pads.
• Stir in the 1/8 teaspoon baking soda into cornbread mixture.
• Pour mixture into hot oiled pan.
• Place in preheated oven and bake at 375 Degrees F.
• for about 40 minutes, or until golden brown.
• A clean toothpick stuck in the center should come out clean.
• SERVE CORNBREAD HOT WITH BUTTER.
• ENJOY!