------------For Yellow Cornbread-------------.
Heat a well-greased
In a large bowl, combine stuffing mix with oil and vegetables
pork chops.
Spread cornbread stuffing evenly in a glass baking
Combine cornbread stuffing and bread crumbs in large bowl. Pour turkey juice over crumbs to soften.
Add chopped celery, chopped onion, cream of chicken soup, sliced eggs, salt and pepper.
Mix well.
Do not get mixture too soggy.
Spread into a 9 x 13-inch pan.
Bake at 350\u00b0 for 50 minutes or until golden brown. Cut into squares when cool or dip with spoon while warm.
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
he melted butter into the cornbread stuffing and set aside. In a
o 3 minutes.
Add stuffing mix and broth; mix well
nd let rest.
Press leftover stuffing into a sprayed 9-inch
emove from heat and add stuffing mix, wine & cilantro.
Add
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.
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.
Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.
eat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans
easoning packet that came with Stuffing mix (or not, if you
Remove the meat from the bones and put through coarse blade of grinder together with onion. Season to taste with salt and pepper, some leftover gravy and stuffing. To each 2 cups of meat add 1 beaten egg. Bake in a loaf pan in a moderate oven (350*) for 1 hour. Serve with hot turkey gravy.
ntil blended.
Add the stuffing, egg mixture, and onion-sausage
arge bowl, combine cooked vegetables, cornbread, tamari, and vinegar and mix
ool slightly. Add the crumbled cornbread, stuffing mix, and chicken stock. Mix
Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.
Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.
Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.
Heat the oven to 350 degrees F.
Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and celery and cook until the vegetables are tender-crisp, stirring occasionally. Remove the saucepan from the heat.
Add the broth, stuffing, sausage, chiles and cilantro to the saucepan and mix lightly. Spoon the stuffing mixture into a greased 2-quart casserole. Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.