Grannys Old Fashioned Bread And Sage Dressing Recipes

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GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING



Granny's Old-Fashioned Bread and Sage Dressing image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 10

¼ cup margarine
5 celery ribs with leaves, chopped
1 medium onion, chopped
1 teaspoon crushed dried thyme
½ to 1 teaspoon crushed dried sage
1 teaspoon salt (optional)
¼ teaspoon freshly ground pepper
2 1- pound loaves sliced, white bread
¼ cup chopped parsley
2 ½ to 3 cups canned chicken broth

Steps:

  • Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
  • Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
  • In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRANNY'S SOUTHERN CORNBREAD DRESSING



Granny's Southern Cornbread Dressing image

This is how the last 5 generations of our family have made cornbread dressing. Surprised not to see this on Zar. So here is my family recipe. I was always the official taste tester. Before it went into the oven my mom would give me a bowl of it. I would tell her what seasonings needed adjusting. It became a ritual. LOL The cornbread is baked with the onion and celery in it. Really makes a difference to taste.

Provided by debbies dishes

Categories     < 4 Hours

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups cornmeal (White Lily the best)
1 cup self rising flour (again White Lily is best)
1/3 cup oil
1/2 cup celery, chopped
1 onion, chopped
1 cup buttermilk
1 cup milk (more if needed)
2 eggs
4 slices bread, toasted and torn into small pieces
1 teaspoon dried sage (to taste)
1 teaspoon pepper (to taste)
3 cups hot chicken broth (more if needed)
1 tablespoon salt (to taste)
1/3 cup butter, melted

Steps:

  • Heat oven to 400 degrees .
  • Make cornbread by mixing cornmeal, flour, oil, eggs, buttermilk and milk.
  • Stir until well blended. Stir in celery and onion.
  • If the batter is too thick, add more milk. (should be pourable).
  • Pour into greased hot iron skillet (if you have one, if not get one, they aren't expensive and you can get them at Wal Mart. I have one I use just for cornbread!).
  • Bake for 30 minutes or until top is light brown.
  • When done and cooled down a bit. Crumble into a large bowl.
  • Add bread pieces, butter and seasonings. Mix well.
  • Start adding chicken or turkey broth, stirring and adding more broth as needed. (important: add broth until you think it is just right, then add more. It will soak up and dry out in the oven).
  • Adjust seasoning to taste. (appoint someone special).
  • Pour into a grease 13x9-inch (3-quart) baking dish or pan.
  • Bake at 400 degrees for 30 minutes or until golden brown. Serve with gravy.
  • Note: Broth made from boiling a hen will be best but canned will work.

Nutrition Facts : Calories 335.5, Fat 17.3, SaturatedFat 6.2, Cholesterol 63, Sodium 1265.5, Carbohydrate 37.2, Fiber 2.7, Sugar 2.6, Protein 8.6

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