ntil golden and middle of cornbread is set.
Remove and
Mix cornbread batter as usual and add 1 heaping tablespoonful mayonnaise.
Makes cornbread very moist.
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.
our hands, loosely crumble the moist cornbread and mix all three to
Make two recipes of cornbread according to the mix directions (
Preheat oven to 425 for cornbread.
Place stick of butter
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.
Saute onions sausage and celery in margarine.
Combine with crumbled bread, seasonings and eggs.
Add broth, stirring until all bread is moist and soft.
Check seasonings and adjust according to taste.
Stuff inside turkey or place in a greased 3 quart casserole and bake for 45 minutes at 375\u00b0.
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.
large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and
Bake cornbread and allow to cool, or
ven to 325\u00b0F Prepare cornbread ahead of time from Perfect
efore Thanksgiving), prepare 2 recipes of *scratch* cornbread; allow to sit on
Mix cornbread crumbs, dressing mix, onion, celery and sage. Add enough broth to make mixture very moist (make thin mixture). Spread in 9 x 13 baking dish. Pour melted butter over dressing. Bake at 325\u00b0 for 1 hour. Serves about 15 people.
In a small skillet, saute celery and onion until tender. Combine celery mixture, cornbread, bread cubes, sausage and sage. Mix well.
Add broth, water and eggs.
Toss until moist.
Add more water if more moist dressing is desired.
Makes enough stuffing for a 12 to 16 pound turkey.
Bake remaining stuffing 35 to 40 minutes in a 350\u00b0 oven.
Boil gizzards until tender and chop.
Reserve water they were boiled in.
Add to broth onion, celery and chicken bouillon cubes. Cook until vegetables are tender.
Mix all together and add cornbread cake and toast.
Add enough liquid to be moist, but not too moist.
Cook in sprayed pan in 350\u00b0 F. oven about 35 minutes or until done.
picier chili.
TO MAKE CORNBREAD TOPPING: In a bowl, combine
Heat oven to 375\u00b0.
Grease 9 x 12-inch baking pan.
Cook on low heat, onion and celery in margarine until tender.
Add onion and celery to the crumbs and seasonings.
Stir in beaten eggs and enough broth or hot water to make a moist mixture, about the consistency of cornbread batter.
Pour into greased pan and bake about 30 minutes or until browned.
Don't overcook.
Dressing should be moist.
Cut into squares.
Serves 10 to 12.
rumbled cornbread. Add more broth, if needed, to make mixture moist. Season
n large bowl. Add remaining cornbread ingredients; mix well. Pour into