Pre-heat oven to 450 degrees.
Chop onion in food processor.
Add rolls & cornbread muffins, chop.
Boil water, add chicken bullion. Add sage, onion granules, ground
black pepper, oregano, basil, & butter. Stir ingredients well.
Add bullion mixture to onion, rolls, & muffins.
Add egg to mixture.
Mix in food processor.
Put mixture into muffin pan & cook for 35-40 minutes.
Mix all ingredients together.
Spray 2 (12-cup) muffin tins with Pam cooking spray. Fill cups about 2/3 full.
Bake at 350\u00b0 for 40 to 50 minutes.
You may easily cut this recipe in half and make 12 muffins.
Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl.
Lightly brown onions and celery in margarine or butter.
Add eggs, pepper and poultry seasoning to the crumbled cornbread.
Add the onions and celery. Add chicken or turkey stock.
Stir and pour into a well-greased pan (6 or 8-inch square).
Bake at 350\u00b0 for 30 minutes or browned to your liking.
Bake cornbreads as directed.
Cool and break into crumbs. Place margarine and seasonings in microwave bowl and microwave on High 5 minutes or saute on stove.
Crumble sausage and cook thoroughly.
Mix all ingredients in a large bowl.
Best way is to use your hands.
If dressing is too dry, use another can of chicken broth.
Best when cooked inside a large turkey according to directions.
If baked in a casserole, dot with butter and bake, covered for 1 1/2 hours at 275\u00b0.
To prepare Tex-Mex cornbread add 4 oz. can chopped
large mixing bowl, crumble cornbread & mix in seasoned breadcrumbs.
Crumble the muffins into a bowl.
Add the peas, Mexicorn, eggs, pepper, onion, mayonnaise and salt and pepper to taste. Toss lightly.
Refrigerate and serve cold. Yield: 8 servings.
CORNBREAD:
(Make 1 day in
Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
In large bowl, crumble muffins and bread.
Saute sausage, onions and celery in 1 teaspoon oil until sausage is brown. Drain; pat dry with paper towel and crumble into a small bowl. Combine slightly beaten eggs, evaporated milk and chicken broth. Pour over bread crumb mixture; let stand until liquid is absorbed. Add sausage mixture and spices; stir well.
Spoon into greased pan and bake for 50 to 60 minutes at 350\u00b0.
If dressing looks as if it is drying out, cover during baking.
rumbly. Set aside.
For muffins, in large bowl, combine flour
Preheat oven to 350\u00b0F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; 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.
orn bread (sometimes I use cornbread muffins from the bakery section of
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.
Soak cornbread and white bread in broth in a large bowl about 10 minutes.
Stir until liquid is absorbed.
Saute onions and celery in butter until tender.
Add sausage and cook over low heat until sausage is browned.
Drain.
Add mixture to bread mixture. Add eggs, salt and pepper; mix well.
Bake in greased 13 x 9 x 2-inch dish in a 350\u00b0 oven for 45 minutes until lightly browned. Yields 8 to 10 servings.
Soak cornbread and sandwich bread in chicken broth and water in a large bowl about 10 minutes; stir until liquid is absorbed. Saute onion and celery in butter until tender. Add sausage and cook over low heat until sausage is browned; drain. Add sausage mixture, eggs and pepper to bread mixture; stir well. Spoon dressing into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 350\u00b0 for 1 hour or until lightly browned. Makes 8 servings.
Crumble cornbread into bowl.
Add other ingredients.
Mix in mayonnaise or salad dressing.
Add salt and pepper to taste. Serve chilled.
Preheat oven to 475\u00b0.
In a 2-quart bowl, mix dry ingredients. Add egg and milk and stir until well moistened.
Place Crisco in a 9-inch Pyrex pie plate and heat until melted.
Raise sides to cover with Crisco.
Pour mix into dish and bake for 12 minutes. Remove and cut into slices.
Cornbread will be crispy.
Crumble cornbread and bread; add onion soup mix, sage, pepper, salt and poultry seasoning.
Stir in eggs, celery soup, chicken soup and enough broth to make a very moist dressing.
Stuff turkey lightly with dressing.
Place remaining dressing in a 9 x 5-inch loaf pan; bake at 400\u00b0 for 30 minutes or until browned.
Stir once or twice during first 20 minutes of baking.
This dressing freezes well.
Yields 12 to 14 servings.
Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
Yields 12-15 servings.