Nonnas Cornbread Dressing Recipes

CORNBREAD DRESSING

Steps:

• Melt butter in a skillet; add the onions and celery and saute until tender.
• Combine toasted bread and cornbread in a large bowl and mix.
• Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
• Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
• Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

GRANDMA'S CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

NONNA'S TUSCAN SALAD DRESSING

Steps:

• Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.

NONNA'S CORNBREAD DRESSING

Steps:

• 1. Preheat oven to 425. Saute onions and celery in butter/margarine until tender.
• 2. In a very large bowl crumble your cooled cornbread. Add bread cubes, box of stuffing mix, and sage.
• 3. Add cooked onions and celery.
• 4. Beat eggs in separate container til well mixed and add to cornbread mixture.
• 5. Now start adding chicken stock until your mixture has the consistency of thick pancake batter, mixing well.
• 6. Pour into greased 9x13 pans. I use my Corning Ware. I get 2 pans with this recipe.
• 7. Bake 425 until lightly browned on top; about 45 min. Just keep peeking. I like to make this up a day ahead and keep in the fridge. All the flavors incorporate this way.