Make up one recipe of cornbread and bake.
Boil 4 to 6 pieces chicken in water until tender.
Take off bone.
Save broth.
Cut up onions and celery.
Boil in small amount of water until tender or cook in microwave with small amount of water about 8 minutes or so. Beat eggs well.
Add broth to breads to soften.
Add all ingredients together.
Grease a large baking dish with butter or spray with Pam.
Bake at 350\u00b0 until brown and knife comes out clean.
Halve recipe to make smaller amount.
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.
Saute onion, green pepper and meat into Crisco until lightly browned.
Add sauce and seasonings and let simmer while mixing cornbread mixture.
Pour batter mixture over the hot meat mixture. Bake in a 6 x 10-inch pan for 20 to 25 minutes.
Turn out on a platter upside down and serve.
Preheat oven to 375\u00b0.
Mix cornbread using all the liquid and egg called for if using a mix.
Mix ingredients for cake using all the liquid and egg called for.
Combine batter in a large mixing bowl and beat with hand mixer until smooth.
Make cornbread according to recipe. Make roux (oil, flour and onions). Add mushroom soup. Boil giblets and grind (save broth to mix with cornbread and seasonings) until soft. Salt and pepper to taste. Add egg, parsley and garlic. Bake in greased casserole dish at 375\u00b0 for 35 minutes.
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.
utter or margarine.
Put cornbread mix into a bowl and
Crumble cornbread.
Add bread cubes and rice.
Saute onions and celery in margarine until tender.
Add to cornbread mixture. Add beaten eggs, boiled eggs and margarine.
Add spices and soup. Add pecans last.
If dressing is too dry, add either bouillon or water to moisten.
Bake at 350\u00b0 for 45 minutes (don't overcook). Dressing should be quite moist when done.
Make cornbread using 2 cups meal according to directions on cornmeal package.
Using large bowl, layer cornbread, bacon, onions, peppers and tomatoes.
Sprinkle with salt, pepper and sweet pickles.
Make as many layers as possible.
Combine mayonnaise, pickle juice and sugar.
Blend well and drizzle over salad.
Toss lightly before serving.
Will keep several days.
Saute onions and celery in butter, set aside.
Saute sausage meat until browned, drain.
Preheat oven to 350\u00b0F.
Mix veggies and sausage in large bowl.
Add cornbread, broth, thyme, salt and pepper, and toasted pecans. Bake 30 minutes covered, 15 minutes uncovered.
Break cornbread and white bread into small pieces; add other dry ingredients, then add eggs and onion.
Mash with potato masher. Add gradually 2 1/2 cups of hot broth and cream of chicken soup. If this is not enough, add more.
The amount of cornbread will make a difference.
Also, you will need to debone your chicken or turkey and place it in your mixture at this time.
Stir well, then cook at low temperature until done (about 350\u00b0).
Brown onions, peppers, celery and garlic in Crisco in pot.
Add ground gizzard, liver and ground beef.
Cook well.
Add chopped chives, salt, pepper and sage.
Add ground corn bread (recipe follows).
Moisten dressing with butter, water and brandy.
Correct seasoning and add nuts.
Yield:
9 1/2 cups.
Allow 1 cup dressing per pound of fowl.
Stuff loosely into bird to allow for expansion. If you bake separately, place in a 350\u00b0 oven for 40 to 45 minutes.
Make cornbread and break up.
Let dry 1 day.
Remove giblets from turkey in 1-quart of water.
Bring to a boil, then simmer 1 1/2 hours.
Crumble cornbread and mix with chopped vegetables.
Mix remaining ingredients and stir into salad prior to serving.
mix the 2 packages of cornbread mix and 3 cups of
Brown hamburger meat.
Drain.
Mix cornbread, peppers and corn.
Pour half of mixture into greased baking dish.
Add hamburger meat on top.
Top with cheese. Pour remaining batter on top.
Bake at 350\u00b0 until done. Top
will begin to brown.
Crumble cornbread and mix with bread stuffing in a large mixing bowl. Saute onions, celery, garlic and green onions in melted butter. Add to bread stuffing mixture. Gradually add stock, mixing well. Dressing should be moist enough not to be dry after baking. Stir in parsley, seasonings and giblets. Pour into 9 x 13-inch casserole and bake at 350\u00b0 for 30 to 40 minutes. Yield: 12 servings.
Layer cornbread, crumbled bacon, green peppers, chopped onions and chopped tomatoes. Sprinkle salt, pepper and sweet pickles over top.
Crumble cornbread and a little bread together.
Mix in sage, celery, onion, oysters, water chestnuts and giblets (add a few giblets, no liquid, and save rest and liquid for use in gravy). Pour chicken broth over and mix.
Pour 1 stick melted margarine over mixture and mix.
Can add more butter if needed (more butter, fluffier and more moist).
Bake at 350\u00b0 in a large shallow pan until brown on top.
This is Gary's Mom's Thanksgiving dressing!
Partly cook onion and celery in broth.
In a large bowl crumble cornbread and light bread.
Add seasonings.
Add cooked onion and celery and enough broth to make a medium consistency. Add the chopped eggs and chicken, mix real good.
Bake at 350\u00b0 until firm, but soft.