Mamas Southern Cornbread Dressing Recipes

SOUTHERN STYLE CORNBREAD DRESSING

Steps:

• Start chopping, and dicing all of the vegetables such as the celery, onions, and garlic. Also chop up the fresh sage.
• Next, drizzle the olive oil into a large pan, then place the pan over medium heat.
• Once the oil is nice and hot add in the onions, celery, and garlic. Cook until nice and tender.
• Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.
• Crumble the cornbread into a large mixing bowl, along with the crackers.
• Now add in the cooked vegetables. Fold the ingredients until everything is well combined.
• Now pour in the broth followed by the cream of chicken soup.
• Add in the eggs, and mix everything until well combined.
• Sprinkle in the seasoning salt, thyme and pepper.
• Now mix until well combined.
• Preheat the the oven to 350 F.
• Lightly oil a 9x13 bake dish, then pour in the dressing mixture.
• Bake the dressing uncovered for about 45 minutes.
• Serve and enjoy!

HOMEMADE SOUTHERN CORNBREAD DRESSING RECIPE ~SOUL FOOD STYLE~

Steps:

• Preheat the oven to 350 F.
• To make the cornbread, in a bowl,whisk together the cornmeal & flour.
• Add in the buttermilk, eggs & oil.
• Stir just until combined. Do not over work the batter.
• Pour into a greased, 9 x9 baking dish.
• Bake for about 20-25 minutes or until done.
• Let cool.
• Once cooled break up the cornbread and toast it in the oven to dry it out. *See note*
• Set aside.
• To make the dressing, add the dried cornbread and crumbled toast into a large bowl. Set aside.
• In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender.
• Add the sautéed veggies into the cornbread mixture.
• Add shredded chicken into the cornbread mixture.
• Stir together to combine.
• Add in the broth a little at a time. (Add in just enough to make everything thick & a little soupy.)
• Stir in poultry seasoning, sage, and black pepper.
• Give it a taste and add more seasonings if desired.. It should taste exactly the way you want your dressing to taste like.
• When you are content with the taste, go ahead and stir in the eggs.
• Pour into a buttered 9 X 13 casserole pan.
• Bake for 45 minutes or until set.

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).

TRADITIONAL CORNBREAD DRESSING

Steps:

• Preheat oven to 350°. Spray a 3½-quart baking dish with cooking spray.
• In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, for 8 to 10 minutes or until tender.
• In a large bowl, stir together broth, next 5 ingredients, and cooked vegetables. Crumble cornbread into broth mixture, and stir until well combined. Pour mixture into prepared pan.
• Bake for 45 to 55 minutes or until center is set. Let stand for 10 minutes before serving.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
• Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
• Bake at 400° for 45 to 55 minutes or until set and golden brown.

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.

MAMA'S CORNBREAD DRESSING - COWBOY KENT ROLLINS

Steps:

• Preheat the oven to 350 degrees F. Butter a 14-inch dutch oven or 9 x 13-inch casserole dish.
• In a medium saucepan, add the turkey and chicken. Cover with water and bring to a boil over medium-high heat for about 15 minutes or until fork tender. Set aside to cool then shred the chicken and chop the turkey.
• In a large cast iron skillet, melt the butter over medium heat then stir in the onion and celery. Cook for about 5 minutes or until tender, stirring occasionally.
• In a large mixing bowl, mix together the onion, celery, stuffing mix, crumbled cornbread, chicken broth, sage and poultry seasoning. Stir in the turkey and chicken. Let it set a couple minutes to absorb the liquid. If there is excess liquid pooling along the edges add up to 1/2 cup more crumbled cornbread.
• Spoon the dressing mixture in the Dutch oven or casserole dish. Cover and place in the icebox overnight or until ready to cook. Take the dish out of the icebox about 30 minutes before baking.
• Evenly spread the cream of chicken soup over the top. Bake for 45 to 50 minutes or until the top is golden brown and the mixture sets up and is sponge-like. Let rest 10 minutes before serving.

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.