n a large bowl, crumble cornbread and set aside.
Cumble
Melt butter over low heat in a large saute pan.
Add the onion and celery and saute until soft, but not brown, approximately 5 minutes.
Stir in your cornbread and brown cubes and continue cooking until golden brown.
About another 10 minutes, add your seasonings and slowly stir in the stock until the stuffing reaches your preferred consistency.
Enough to stuff a 15 pound bird.
In a very large bowl, crumble cornbread very well. Add remaining ingredients, mixing well. Spray Pam or Wesson oil on the inside of pan. Be careful; will burn easy! Bake at 350\u00b0 for 45 minutes or until brown and not soupy.
efore Thanksgiving), prepare 2 recipes of *scratch* cornbread; allow to sit on
Make two recipes of cornbread according to the mix directions (
n a small skillet. Cut cornbread into 2\"-thick slices. Place
large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and
Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
Add the egg, salt and pepper, mix well.
Turn the mixture into a baking dish and smooth with a spoon.
Bake at 350: until golden brown on top.
Saute the onion and celery in the butter until tender. Add mushrooms if you would like!
Combine all ingredients in a large bowl; mix well. I use a healthy sprinkling of poultry seasoning -- that is what makes it smell soooo good while cooking!
Place into a 13x9x2 inch baking dish.
Bake at 350 degrees for 25 to 30 minutes.
If dressing begins to look too dry, add more chicken stock. (While waiting on the turkey to finish, you might leave the dressing in the oven -- in this case, add more chicken stock!).
picier chili.
TO MAKE CORNBREAD TOPPING: In a bowl, combine
arge bowl. Do not use cornbread mix (such as Jiffy) because
Crumble cornbread and white bread; mix together.
Add chopped celery and onions.
Add salt, pepper and sage.
Wet with hot chicken broth.
Stir well; let sit to blend flavors.
Stir.
Add chicken broth to keep wet.
Let stand for at least 2 hours, mixing and tasting for seasoning.
Add eggs.
Bake at 350\u00b0 until done.
In large baking pan, break biscuits and cornbread into small bits.
Add baking powder and poultry seasoning.
Simmer celery and onion in chicken broth for 30 minutes.
Add to dry ingredients. Add cooked sausage to mixture.
Using mixture of 1/2 turkey broth and 1/2 water, add to mixture until moist consistency.
Add salt and pepper.
Taste and add seasonings, as needed.
Bake at 425\u00b0 for 1 hour.
rimmed baking skeets. Toss cornbread, biscuits, pecans, and sage in
Prepare cornbread according to package directions (or use your own favorite corn bread recipe).
Crumble cornbread into a large bowl; mix in the toasted bread pieces.
In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornbread, stirring lightly and mixing well.
Stir in shredded chicken and sliced eggs.
Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.
Preheat oven to 425 for cornbread.
Place stick of butter
br>Use these crumbs on recipes that call for bread crumbs
Spread chili in an 8-inch square baking dish or other shallow 1 1/2 to 2-quart baking dish.
Cover and place dish on inverted saucer.
Microwave on High for 3 to 5 minutes or until hot, stirring after half the time.
Combine prepared cornbread batter and cheese.
Pour evenly over hot chili.
Tent corners of dish with foil.
Place dish on inverted saucer.
Microwave at Medium-high 5 to 7 minutes or until cornbread topping is even.
Cook chicken until done.
Cool and take off the bone.
Leave broth in pot.
Crumble cornbread in large bowl and mix with rice. Cook the chopped celery, white onion and green onions with butter in a skillet for about 4 to 5 minutes.
Pour chicken broth into bowl with cornbread and rice.
Add cream of chicken soup and eggs. Then add sauteed celery and onions.
Add salt and pepper to suit your taste.
Bake for about an hour or until done at 350\u00b0.
inutes.
Stir in your cornbread and bread cubes and continue