Boil a fryer or a hen with seasoning of your choice.
When cooked, deboned the chicken or hen and keep the broth.
Cut chicken into small, diced, pieces.
Cook two boxes of Jiffy cornbread mix and cool.
epper and toss. Spread the dressing in the prepared pans.
Preheat oven to 350.
Crumble cornbread into a baking dish.
Mix in veggies and meat with hands (or spoon/fork)
Beat egg and seasonings into stock and pour onto crumbs to make a consistancy of mud (add a little more for a moist texture).
Bake for 15 minutes or until golden brown.
CORNBREAD:
(Make 1 day in
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.
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.
Mix all ingredients and bake at 350\u00b0 until done.
For a moister dressing, use more eggs or applesauce.
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.
Mix soup and chicken broth into a large pan.
Add onion and green pepper.
Mix and simmer until tender.
Add butter, shrimp, crabmeat and all seasonings.
Pour this mixture over crumbled cornbread and mix well.
Bake at 350\u00b0 until done.
Makes 2 average size casseroles or 1 large.
Brown ground beef.
Cook onion until tender.
Drain off excess fat.
Add tomato sauce and vegetables to meat mixture and cook for a few minutes.
Mix cornbread according to package directions. Place meat and vegetables in casserole dish.
Spread cornbread on top and bake at 375\u00b0 until cornbread is done.
Melt margarine on top of stove; saute onions and celery until soft.
Crumble baked cornbread and stale bread into large bowl. Pour butter and vegetables on bread; add broth and seasonings. Mix well.
Add water if you like it moister.
Bake in 9 x 13-inch pan for 30 minutes at 350\u00b0.
Saut veggies in butter; add shrimp and cook until pink. Add soups and continue cooking until shrimp are done. Add crumbled cornbread; put mixture in casserole dish and bake for 30 to 45 minutes at 350\u00b0.
ittle melted butter.
Place dressing in a buttered 9-inch
Bake cornbread in 9x13-inch pan according to directions.
Also add 1/4 cup of sugar to mix.
Saute vegetables in butter, stir in seasonings, add broth and bring to a boil.
Add crawfish, continue cooking for 10 minutes, stirring occasionally.
Stir in crumbled cornbread to consistency you prefer.
Cook about 5 minutes.
Stir.
Crumble cornbread in large bowl. Crumble slices of bread in a food processor and add to cornbread. Add chopped onion and egg and stir well. Start adding chicken broth a cup at a time until it is the consistency you like.
Salt and pepper to taste. Stir in sage a little at a time stirring well. Pour in a greased 9 x 13 or bigger dish. Bake for 30 - 45 minutes until slightly brown on top.
Preheat oven to temperature according to cornbread mix.
Mix Jiffy cornbread mix according to directions for 8x8 pan.
Spray pan with Pam cooking spray.
Spread chili in the bottom of the 8x8 pan, then spread the cornbread batter overtop.
Bake as directed for cornbread.
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.
Bake 2 boxes Jiffy cornbread mix, then crumble. Mix crumbled cornbread with crumbled boiled eggs, onion, cooked and crumbled bacon, tomatoes, green and yellow peppers and enough mayonnaise to moisten.
Crumble biscuits and cornbread mix all together. Spray 9 x 13 pan. Bake at 350\u00b0 for 1 to 2 hours.
Saute seasonings; add pork sausage and cook until seasonings are tender and pork is cooked.
Add chicken and cook about 10 minutes more.
Crumble cornbread in a large bowl and mix with bread.
Add chicken mixture and mix well.
Add enough chicken broth to make mixture very moist.
It will dry out during baking. Put in a baking dish and bake at 325 degrees for about 1 hour.