Corn Bread Stuffing Please help me.Oklahoma style.?

Question

My mother died and with her the greatest corn bread stuffing in the world.
Thanks
Happy Thanksgiving

thanks Trollhair
my mother never used a cook book.

Answer 1

It may not be as good as your Mom's but it might be worth a shot!

GRANDMAS CORN BREAD STUFFING

INGREDIENTS
1 (16 ounce) package dry corn bread mix
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste
DIRECTIONS
Prepare the dry corn bread mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes

Answer 2

Southern Style Cornbread Stuffing (family recipe)
2 cups toasted bread cubes, PLUS two recipes of the cornbread below
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 t white pepper
1 teaspoon sage or suit your own taste, I use A LOT!
1 tablespoon poultry seasoning or to taste
5 eggs, beaten, 2 hard boiled eggs, chopped (optional)

Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, bread cubes; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. NOTE: the mixture must be "soupy" when it goes into the oven.

Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Answer 3

Not sure if it's Oklahoma style, but it is southern...

Southern Cornbread Dressing

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 4

Wow the answers you have so far are???If you are talking about dressing with giblets in it here goes.Take chop up 3-stalks celery--1-onion-1-bunch green onions put that to boil with the giblets til they are tender(cover with the water)when tender cut up the giblets.You will need corn bread that is crumbled up and dried out.( enough to make the amount of dressing you want).Take the giblet and veg. mixture and scoop it on op of cornbread--Don't use the juice yet.Take 4 boiled eggs and chop them in.Slowly add the juice to the dry mix until it begins to look like dressing.Now add a Small amount more of the juice--for luck.Bake dressing til the liquid is gone at350 for about1-1/2 hours.The flavor is from the Love your Momma had for her family,you put yours in now.God Bless you and yours.(just come to Ca. and eat with us we'll have plenty)

Answer 5

Don't know, nor ever heard of Oklahoma style. ????? I just know of good, southern style cornbread stuffing. Go through her stuff, all of her cookbooks and see if she left something.

Answer 6

WHILE YOUR GIVING THANKS FOR YOUR CORN BREAD AND STUFFING REMEMBER TO PRAY FOR THE yANKEES WHO WERE NICE ENOUGH NOT TO BE PART OF THE RECONSTRUCTION PERPETRATED BY FOR THE MOST PART SOUTHERN MERCHANTS. PRAY ALSO FOR YOUR OWN TENDENCIES TO BE A WAR MONGER'S ASSISTANT WHO SPOUTS OFF BIGOT TYPE REMARKS ABOUT SUBJECTS YOU KNOW NOTHING ABOUT. lOOK UP IN YOUR FAMILY TREE AND SEE FOR YOURSELF HOW OLD YOUR GREAT GREAT GRANDMOTHER WAS WHEN SHE WAS MARRIED. i DID.

Answer 7

http://www.recipezaar.com/113486