Mamas Southern Cornbread Dressing Recipes

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).

MAMA'S SOUTHERN STYLE CORNBREAD DRESSING

Steps:

• Prepare cornbread as package directs. I use a Mexican Cornbread mix. Don't use one that contains sugar.
• When your cornbread has cooled, break it and the toast into a large bowl.
• Sauté onions, celery, and green bell pepper, optional red bell pepper, and garlic in butter until onions are transparent.
• Add the shredded chicken and the sautéed veggies into the cornbread mixture. Use your hands to really mix it up.
• Add poultry seasoning and cayenne pepper, mixing well.
• Add in the broth a little at a time. Add in just enough to make it thick and somewhat soupy. Mix, well.
• Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them here.
• When you are content with the taste, stir in the eggs.
• Pour into a buttered 9 X 13 casserole dish.
• Bake for 45 minutes or until set.

SOUTHERN CORNBREAD DRESSING

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.