CORNBREAD:
(Make 1 day in
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.
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.
Cook cornbread.
Crumble to make 4 cups.
Boil and debone 1 large hen.
Add 1 large box Stove Top dressing according to directions, using broth instead of water and add to other dressing mix. Be sure it is very moist.
Bake at 350\u00b0 until all vegetables are well done.
If dry before done, add extra broth.
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.
Preheat the oven to 425 degrees.
Beat the eggs slightly in a large mixing bowl.
Add the remaining ingredients and mix well.
Place in a greased 2 quart baking dish, and bake at 425 degrees for 40 to 45 minutes until set and nicely browned.
NOTE: The dressing will look very\"soupy\" when mixed, but this is the secret to its success.
It makes a wonderfully moist, rich dressing that you and your family and guests will love--guaranteed!
ittle melted butter.
Place dressing in a buttered 9-inch
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.
r boiled eggs to my dressing.
Sage is not traditional
Brown bacon and remove.
Saute onion and celery in bacon drippings.
Add this to crumbled cornbread.
Dilute soup with one can of water.
Add melted margarine, poultry seasoning and pepper to soup.
Bring just to boil, stirring to blend.
Pour soup over cornbread mixture.
Add eggs.
Stir until all is mixed thoroughly. Butter an 8 x 8-inch pan.
Place cornbread dressing into pan. Bake at 350\u00b0 for 20 to 25 minutes.
nd add to my favorite dressing recipe alog with some of the
Pick chicken off bone, tear into small pieces and place in casserole
dish.
Mix sour cream, soups and one cup broth. Pour over chicken.
Mix 1/2 cup broth with dressing mix.
Bake at 350\u00b0 for 30 minutes until bubbly and brown.
Preheat oven to 425 for cornbread.
Place stick of butter
epper and toss. Spread the dressing in the prepared pans.
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.
ntil golden and middle of cornbread is set.
Remove and
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.
In large bowl, crumble cornbread with dry stuffing mix.
Add remaining ingredients and seasonings with enough broth to hold mixture together. (It should be moist, but not runny.) Grease 2 or more shallow baking pans or cookie sheets. With measuring cup or scoop, mound about 1/2 cup mixture on baking sheet as for cookies. Flatten each patty slightly. Bake at 400\u00b0 for 30 to 45 minutes or until brown.
Remove patties to platter and serve with chicken/turkey and gravy.
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.
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!