I would like a recipe for that really super moist southern cornbread dressing with turkey pieces in it.?

Question

I grew up in the deep south and we always had this really moist - almost runny -cornbread dressing for the holidays that had turkey pieces right in it. My mom was from NY and never made this, we had it at other relatives homes so she doesn't have a recipe. Due to the runny nature and the fact that it had the turkey already in it I don't think it was cooked in the bird, but prepared after the bird was done. I'm only guessing. Any help is appreciated

Answer 1

INGREDIENTS
4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
1/2 cup chopped onions
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
1/8 teaspoon garlic powder
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
6 eggs

DIRECTIONS
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.

Answer 2

I have a foolproof recipe you will love . Its been in my family for years. Ingerideants : White Corn Bread Mix 1 Cup Chopped Celery 1 Medium Onion 3tsp sage 3tsp salt 2tsp pepper (or salt pepper sage to taste) 2 small eggs or 1 large egg 4tbs olive oil 1cup to 1/12 cup turkey drippings (if u arent making the turkey chicken stock will work) Bake the White Corn Bread as directed on package set aside. Boil Your Turkey Drippings or Broth jst to a boil then remove from heat. In a pan sautee Celery Onion Sage Salt and Pepper In olive oil until jst browned immeditaly take off the heat. IN a bowl Crumble the corn meal up with your hands add the entire contents of the pan oil celery onion to the cornbread Break in your eggs . Using your hands I find works best work it all intogether until thouroughly mixed Add in your Drippings or Chick stock slowly . Using half a cup gradually moving up to the full cup or 1 1/2 . The Trick is getting the dressing to a point where its still Firm not loose But enough liquid to where its moist. You may not use all of your liquid . Then Press It into your baking pan and bake at 400 for 30 to 40 mins. It will be nice and golden brown around the edges. ENjoy

Answer 3

Buy a bag of Quaker/Aunt Jemima white cornmeal. There's a GREAT recipe for cornbread and the cornbread dressing on the package. I swear by this dressing every year and all the time. To have it runny the way you like it, add a little extra chicken broth and don't cook it as long as you normally would. Hope this helps. You can also try their website and the recipe should be posted there, too.

Answer 4

homemade dressing:::::::::::::::1st make homemade corn bread(you can find a recipe on the back of corn meal bag) but also use 1 box of jiffy corn bread mix (fix by directions) when corn bread is ready crumble up.mince 1-2 onion,2-3 boiled eggs, groundsage not fresh(1\4-1\2 cup)use the liquid from the cooked turkey if not enough liquid add a can of chicken broth,chop up some of the turkey from the turkey you just cooked mix all together and taste to see if you have enough sage,onion,ect....if all is good add 2-3 hole eggs mix well add to a baking dish and bake in the oven on 350-425 degree,for about 45mins-1hour 30mins mike sure it is firm but moist.now you have my version(that my grandmother showed me that she has been making for over 60yrs)

Answer 5

sorry i don't have a recipe for you but i know what you are talkig about, my old boss would make a huge pan for tahnkgiving for those unforunate ones that had to work and you could make a meal out of her cornbread stuffing and it was never dry---that stuff could stay in fridge for a week and not dry out. (usu it was gone in just a couple of days)