Looking for cornbread dressing recipe?!
It's my year to host Thanksgiving, and I am trying to find a "tried and true" cornbread dressing recipe!. Thanks in advance!!! :))Www@FoodAQ@Com
Answers:
OLD-FASHIONED CORNBREAD DRESSING
2 (8 in!.) pans cornbread, already made
1 lg!. pkgs!. Pepperidge Farm bread stuffing
2 to 3 cans Swanson chicken broth
1 tbsp!. sage
2 cans cream of chicken soup
1 stick of butter, melted
2 eggs
Chopped celery-opt
Chopped onions-opt
Mix cornbread with bread stuffing!. Add plenty of chopped celery and onions!. Add eggs, butter and all seasonings!. Add cans of soup!. Add enough chicken broth to make mixture almost runny!. Pour into large baking pan that has been greased!. Bake at 350 degrees for 1 to 1 1/2 hours!. Cover with aluminum foil at first!. Take off and brown for last 15 minutes!.
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2 (8 in!.) pans cornbread, already made
1 lg!. pkgs!. Pepperidge Farm bread stuffing
2 to 3 cans Swanson chicken broth
1 tbsp!. sage
2 cans cream of chicken soup
1 stick of butter, melted
2 eggs
Chopped celery-opt
Chopped onions-opt
Mix cornbread with bread stuffing!. Add plenty of chopped celery and onions!. Add eggs, butter and all seasonings!. Add cans of soup!. Add enough chicken broth to make mixture almost runny!. Pour into large baking pan that has been greased!. Bake at 350 degrees for 1 to 1 1/2 hours!. Cover with aluminum foil at first!. Take off and brown for last 15 minutes!.
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This is my favorite stuffing for a turkey and it is different enough to keep it from being boring!. If you're a purist you can make your own cornbread (without sugar), and let it dry out for a couple of days!. However, I find the brands listed very satisfactory, and much more convenient! Use either a mild turkey breakfast sausage, or chorizo!. (I put my homemade chorizo recipe at the bottom too, super easy, delicious AND low fat!)
This stuffing is meant to go in the bird!. If you want to bake it separately, you'll need to add some chicken broth to it to moisten!. (Probably 2-3 cups)
Cornbread, Sausage, and Jalapeno Stuffing
Makes enough for a 15 lb!. turkey
1 lb!. box cornbread stuffing cubes, about 8-10 c!. (I like Mrs!. Cubbison's or Bell's brands)
1 lb!. bulk turkey sausage OR homemade chorizo
1 c!. chopped onion
1 c!. chopped celery
4 TBSP butter
1 tsp!. ground sage
1 tsp!. whole thyme
1 tsp!. ground cumin
1/2 tsp!. black pepper, or more to taste
1/4 c!. chopped jalapeno peppers, seeded, or more to taste!.
1-1/2 tsp!. salt
1!. Melt the butter in a skillet and add the sausage meat!. Cook until the sausage is no longer pink!.
2!. Add the onion, celery, and herbs!. Saute until the onion is clear!.
3!. Remove from heat, add the jalapenos!. Combine well the sausage/vegetable mixture with the stuffing cubes in a large mixing bowl!.
4!. Stuff the turkey body cavity and neck opening with the mixture, right before you're ready to roast the bird!.
5!. Roast the turkey in the usual way!.
Another option would be to add the extra broth to this (see above) and put into a large casserole dish!. Top with 3 or 4 lbs!. of skinned chicken pieces!. Cover with foil and bake at 350 degrees for 30 minutes!. Then remove the foil and let bake 15-30 minutes longer, or until the chicken is tender and browned a little!.
Chorizo (Mexican Sausage)
Makes 1 lb!.
1 lb regular ground turkey (NOT ground turkey breast--some fat is necessary for the best flavor) OR ground pork
2 cloves garlic, crushed
1 TBSP chili powder
1 TBSP white vinegar
1 tsp!. dried oregano
1!. Mix all the ingredients in a medium mixing bowl!.
2!. Let sit for several hours or overnight before using so flavors can blend!.
1/4 cup of this recipe equals 1 chorizo sausage in a recipe!. The sausage will keep well for several days in the refridgerator, but transfer it to a glass or pottery bowl or jar!. You'll never get the smell of it out of plastic! Try it instead of ground beef in chili!. Delicious!!
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This stuffing is meant to go in the bird!. If you want to bake it separately, you'll need to add some chicken broth to it to moisten!. (Probably 2-3 cups)
Cornbread, Sausage, and Jalapeno Stuffing
Makes enough for a 15 lb!. turkey
1 lb!. box cornbread stuffing cubes, about 8-10 c!. (I like Mrs!. Cubbison's or Bell's brands)
1 lb!. bulk turkey sausage OR homemade chorizo
1 c!. chopped onion
1 c!. chopped celery
4 TBSP butter
1 tsp!. ground sage
1 tsp!. whole thyme
1 tsp!. ground cumin
1/2 tsp!. black pepper, or more to taste
1/4 c!. chopped jalapeno peppers, seeded, or more to taste!.
1-1/2 tsp!. salt
1!. Melt the butter in a skillet and add the sausage meat!. Cook until the sausage is no longer pink!.
2!. Add the onion, celery, and herbs!. Saute until the onion is clear!.
3!. Remove from heat, add the jalapenos!. Combine well the sausage/vegetable mixture with the stuffing cubes in a large mixing bowl!.
4!. Stuff the turkey body cavity and neck opening with the mixture, right before you're ready to roast the bird!.
5!. Roast the turkey in the usual way!.
Another option would be to add the extra broth to this (see above) and put into a large casserole dish!. Top with 3 or 4 lbs!. of skinned chicken pieces!. Cover with foil and bake at 350 degrees for 30 minutes!. Then remove the foil and let bake 15-30 minutes longer, or until the chicken is tender and browned a little!.
Chorizo (Mexican Sausage)
Makes 1 lb!.
1 lb regular ground turkey (NOT ground turkey breast--some fat is necessary for the best flavor) OR ground pork
2 cloves garlic, crushed
1 TBSP chili powder
1 TBSP white vinegar
1 tsp!. dried oregano
1!. Mix all the ingredients in a medium mixing bowl!.
2!. Let sit for several hours or overnight before using so flavors can blend!.
1/4 cup of this recipe equals 1 chorizo sausage in a recipe!. The sausage will keep well for several days in the refridgerator, but transfer it to a glass or pottery bowl or jar!. You'll never get the smell of it out of plastic! Try it instead of ground beef in chili!. Delicious!!
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Oyster Dressing!.!.!.!.!.!.!.!.
Ingredients
* One pan of corn bread - no sugar!
* One cup celery, chopped
* One onion, chopped
* One bunch of green onions, chopped - bottoms and tops
* One green pepper, chopped
* Butter
* One can of cream of mushroom soup
* One 8 ounce container of oysters with juices
* One egg
* Parsley
* Sage
* Thyme
* Hot sauce
* Chicken broth
Directions
1!. Make a pan of corn bread in a cast iron skillet;
2!. Let it cool, or even let it sit out overnight to get stale;
3!. Break up the corn bread with your hands in a large bowl;
4!. In a saute pan, melt butter and cook the veggies until slightly wilted;
5!. Dump the veggies into the bowl with the corn bread;
6!. Add the mushroom soup, the egg, and the seasonings, then mix;
7!. Fold in the oysters with their juices;
8!. Add chicken broth if it looks too dry;
9!. Bake in a greased casserole for one hour or until the top is a golden brown and the inside is "set"!.
10!. Keep in mind that the amounts in this recipe are not exact so experiment and use what tastes good to you!
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Ingredients
* One pan of corn bread - no sugar!
* One cup celery, chopped
* One onion, chopped
* One bunch of green onions, chopped - bottoms and tops
* One green pepper, chopped
* Butter
* One can of cream of mushroom soup
* One 8 ounce container of oysters with juices
* One egg
* Parsley
* Sage
* Thyme
* Hot sauce
* Chicken broth
Directions
1!. Make a pan of corn bread in a cast iron skillet;
2!. Let it cool, or even let it sit out overnight to get stale;
3!. Break up the corn bread with your hands in a large bowl;
4!. In a saute pan, melt butter and cook the veggies until slightly wilted;
5!. Dump the veggies into the bowl with the corn bread;
6!. Add the mushroom soup, the egg, and the seasonings, then mix;
7!. Fold in the oysters with their juices;
8!. Add chicken broth if it looks too dry;
9!. Bake in a greased casserole for one hour or until the top is a golden brown and the inside is "set"!.
10!. Keep in mind that the amounts in this recipe are not exact so experiment and use what tastes good to you!
Www@FoodAQ@Com
Do it the easy way!. Stove Top! My girlfriend is from the south and she likes it so sure others will as well!.Www@FoodAQ@Com