Country Cornbread Dressing 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.

MOMMA'S CORNBREAD DRESSING

Steps:

• Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
• Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
• Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

COUNTRY CORNBREAD DRESSING

Steps:

• Chop the onion and the apples. Melt the margarine. Preheat the oven to 350 degrees.
• Cook the sausage and onion in a heavy skillet until the meat is browned and the onion is tender. Drain well.
• Combine the flour, corn meal, baking powder and sage in a large bowl. Add the sausage, milk, melted margarine, and egg. Mix well.
• Spoon into a greased 2-quart casserole; cover. Bake for 30 minutes.
• Remove from oven and stir on apples and apple juice; mix well.
• Bake another 15-20 minutes until heated through.