The cornbread: preheat oven to 425\u00b0;
rumble 4 cups of leftover cornbread into a large bowl.
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.
The cornbread can be made several days
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.
Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
Bake at 375 until all pudding mixture is baked and golden.
Delicious served hot or cold!
CORNBREAD:
(Make 1 day in
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.
Use directions on package of pudding.
Thoroughly whip the cream to a froth.
Fold into pudding.
On a separate serving dish, alternate layers of wafers, thinly sliced bananas and pudding. Crush two or three wafers in hand and sprinkle over top.
Best served soon.
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.
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.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking pans with cooking spray.
Stir cream-style corn, corn kernels, sour cream, cornbread mix, butter, and Cheddar cheese together in a large bowl. Divide between the pans and smooth out the tops.
Bake in the preheated oven until tops are browned, about 45 minutes. Allow to cool for a few minutes before serving.
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.
ixing bowl beat together vanilla pudding mix and milk for 2
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.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Line a 13 x 9-inch pan with wafers or cookies and then layer sliced bananas on top. In a large bowl, combine milk and pudding. Blend well, using an electric mixer. Using a medium bowl, combine cream cheese and condensed milk together and mix until smooth. Fold the Cool Whip into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until blended. Pour mixture over bananas and cover with remaining wafers or cookies. Refrigerate until ready to serve.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.