My Mothers Cornbread Dressing Recipes

MOM'S CORNBREAD DRESSING

Steps:

• Preheat oven to 350°.
• Mix cornbread, celery, onion, eggs and 1 can of broth together.
• Add salt, pepper and sage to taste.
• Bake at 350° for 30-45 minutes or until done.
• Half way through cooking check moisture; slowly add other can of broth if needed.

MY MOTHER'S CORNBREAD DRESSING

Steps:

• Prepare corn bread as usual.
• Crumble in a bowl and set aside.
• In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
• Mix the veggies (with the water) with the corn bread.
• Add sage to taste ( I use a LOT of sage).
• Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
• Serve with cranberry sauce.

MOTHER'S CORNBREAD

Steps:

• Mix all ingredients together with the exception of the bacon grease.
• Pre-heat oven to 450 degrees F.
• While oven is preheating, melt the bacon grease in your cast iron skillet and swirl around to help keep cornbread from sticking.
• Add grease to cornbread, pour into skillet and bake at 450 degrees for 30 minutes or until Golden Brown.

MOM'S CORNBREAD DRESSING

Steps:

• Crumble the cornbread and biscuits into a large mixing bowl.
• Add salt, pepper, onion and sage.
• Mix well by hand.
• Slowly stir the chicken broth into mixture until it is well moistened.
• You may not need all of the broth, depending upon how moist/dry your cornbread and biscuits are. Do make the dressing moist tho - more moist is better.
• Using an ice cream scoop, scoop mounds of dressing into a greased baking dish.
• Bake at 350 drgrees for 30 minute.

MOM'S CORNBREAD DRESSING

Steps:

• Boil together: chicken breasts,onion,celery,chicken broth,and bellpepper.
• Crumble cooled cornbread in large bowl.
• Add peeled and chopped eggs.
• Remove chicken when done and debone,if necessary.
• Chop up and add back to pot.
• Remove from heat.
• When cooled, add chicken and liquid to cornbread/egg mixture in bowl.
• Make sure all the cornbread is thoroughly wet,but NOT soupy.
• Use a slotted spoon to add as much of the onion,celery,bell pepper as possible.
• If not wet enough,add either more chicken broth or a can of cream of chicken soup.
• Add salt and pepper.
• Add ground sage a little at a time and taste test.It is EASY to add too much.
• so add it SLOWLY.
• I add a little Tony's seasoning,to taste.
• After this mixture has cooled,add 5-6 raw,beaten eggs,stirring well after each.
• More bell pepper can be added at this point(if you feel necessary).
• Place in baking pan.
• Bake at 350.
• Let the top brown.
• This can be made ahead and frozen,but be sure to take it out 1 day in advance to thaw before baking or can be refrigerated overnight to bake the next morning.