Ok you good cooks out there!what is a good ole fashioned recipes for cornbread dressing for the Holidays?thanx

Answer 1

I cheat a little and use Mrs. Cubbison's cornbread dressing - but I was told by my cousin that my recipe was better than her mother's (who was renowned for her dressing).

I package Mrs. Cubbison's Cornbread dressing
1 stick butter
1 onion
1 bunch of celery
12 oz good broth (chicken or homemade turkey broth)
1 jar of oysters drained and juice reserved


Method:
Melt the butter in a saute pan. Chop the onion and celery in medium pieces (not too small because you still want to see them). Saute in the butter until the onions are translucent. Put the dressing mix into a large bowl (a Kitchenaid stand mixer is a great way to do this). Add the vegetable mixture and the oysters. Add the broth, and mix to thoroughly coat, then add enough oyster juice so that the bread is completely wet, but no soupy.

You can put this into a bird, or, put it into a covered casserole and bake it separately for about 30 minutes.

Answer 2

OLD FASHION CORNBREAD DRESSING

1 c. white self-rising corn meal
3 eggs
3/4 c. buttermilk

FOR DRESSING:

1 doz. saltine crackers
4 slices white bread
1/2 c. chopped onions
1/2 c. chopped celery
3 hard boiled eggs
1 tsp. sage (or to taste)
Salt and pepper to taste
Broth from chicken or canned

Eggbread: Combine 1 cup cornmeal, 3 eggs, 3/4 cup buttermilk. Bake at 350 degrees until brown.
Dressing: Combine eggbread with all other ingredients. Mash with potato masher. Add enough broth (while mashing) to make dressing the wanted consistency (like mush). Bake at 400 degrees until brown (about 30 minutes). May be made ahead of time and refrigerated.

Answer 3

INGREDIENTS:
6 cups crumbled cornbread
3 cups soft bread crumbs
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
2 cups chicken, diced, optional
1 heaping tablespoon dried sage, crumbled
1 1/2 teaspoons dried leaf thyme, crumbled
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten
PREPARATION:
Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture.

Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Bake for 20 to 30 minutes

Answer 4

cornbread jalapeno stuffing
INGREDIENTS
3/4 cup butter, divided
1 1/2 cups coarsely chopped onion
2 jalapeno peppers, seeded and minced
1/2 pound spicy Italian sausage, casing removed
1 (6 ounce) package cornbread stuffing mix
3 cups dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups warm chicken stock
1 egg, beaten



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch pan.
In a heavy skillet, melt 8 tablespoons butter over low heat. Saute the onion and peppers until soft. Place sausage in skillet; crumble and cook over medium high heat until evenly brown. Drain, and transfer to a large bowl.
Combine sausage mixture with stuffing mix, bread crumbs, chicken stock, egg, and salt and pepper. Mix well, and transfer dressing to prepared pan. Dot with remaining butter.
Bake for 45 minutes.

Answer 5

Mix your cornmeal with eggs buttermilk, just a tad of sweetmilk, and chicken broth. Add onions and celery to batter and bake in iron skillet. Once done, chop it up really fine. Add a couple of pieces of light bread, crumbled, and a stack of saltines ground. Add more eggs, chicken broth, cream of chicken soup, celery seed. Salt and pepper and sweet milk. Bake until golden brown. (man! now I have to make dressing really soon. I've been wanting dumplings, but not dressing until just now)