iddle of oven and set skillet on rack; preheat to 450
f oil to your skillet. Place the skillet in the oven while
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.
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.
Make up one recipe of cornbread and bake.
Boil 4 to 6 pieces chicken in water until tender.
Take off bone.
Save broth.
Cut up onions and celery.
Boil in small amount of water until tender or cook in microwave with small amount of water about 8 minutes or so. Beat eggs well.
Add broth to breads to soften.
Add all ingredients together.
Grease a large baking dish with butter or spray with Pam.
Bake at 350\u00b0 until brown and knife comes out clean.
Halve recipe to make smaller amount.
Bake white cornbread as directed.
Crumble when cool in a 2-quart bowl.
Lightly brown 1/2 cup chopped onions, 1/2 cup diced celery, in 1/3 cup margarine or butter.
Add 2 beaten eggs, 1/2 teaspoon black pepper and 1 teaspoon poultry seasoning to the crumbled cornbread, plus the lightly browned onions and celery. Add 1 1/4 cups of chicken or turkey stock or canned consomme. Stir and pour into a well-greased (6 or 8-inch) square pan.
Bake at 350\u00b0 for 30 minutes or browned to your liking.
Prepare cornbread mix according to package directions,
prepare 2 recipes of *scratch* cornbread; allow to sit on the
Bake an 8 or 9-inch skillet of cornbread.
When cool, crumble up and reserve 1 cup for the top.
Brown sausage and drain well. Pour boiling water over sausage and drain again.
Chop bread and butter pickles, onion, tomatoes and pepper.
Combine crumbled cornbread, chopped vegetables and sausage.
Toss well.
Add mayonnaise and pickle juice.
Mix well.
Garnish with 1 cup cornbread and chopped peppers.
Store in refrigerator.
Cook onions and celery in small amount of water.
Crumble cornbread and bread together with fingers.
Add cooked rice.
Add celery, onions, apples, salt, pepper and poultry seasoning.
Add enough turkey stock or chicken broth to make a drop (sloppy) batter.
Add well beaten eggs.
Pour into a well greased 9 x 13-inch pan or baking dish.
Bake at 350\u00b0 for 1 hour till brown.
Brown hamburger, drain.
Add chili mix; place hamburger and corn in bottom of casserole dish.
Spread Cheez Whiz on top of hamburger.
In separate bowl, mix cornbread adding corn.
Spread this mixture on top of hamburger mixture and Cheez Whiz.
Bake 425\u00b0 for 30 to 40 minutes until knife comes out clean.
Cut up whole chicken and cook in pressure cooker approximately 15 minutes. Remove chicken pieces form liquid, reserving the broth. Debone cooled chicken piece, then chop with knife. Mix up cornbread mixture, enough to make 2 skillets (1 large and 1 medium) of cornbread. Cook. Cool. Crumble. Chop large onion and celery (can also add chopped green onions). Melt butter and saut chopped onions and celery. Beat eggs. Crumble white loaf bread.
If your broth has a lot of fat, use 4 sticks of margarine. If you buy your broth in cans, use 6 sticks.
Cook onions and celery in butter about 8 to 10 minutes in microwave.
Mix all ingredients well.
If more broth is needed, add water to make dressing like cornbread.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Do not overbake.
This makes a very large roasting pan full.
Crumble cooled cornbread in oblong pan.
Layer onions, cucumbers, tomato, green pepper, kidney beans and black pepper. Mix mayonnaise and pickle juice.
Spoon over top of beans, then sprinkle cheese on top of salad.
Cover and refrigerate until ready to use.
Mix together cornbread, onion, celery, garlic, bread, oleo and eggs.
Pour in broth until it is the consistency you want.
(Some people like their dressing dry, others soupy.)
Add salt, pepper, poultry seasoning and sage to taste.
Add meat if you like and cook about 30 minutes at 350\u00b0.
If you don't have enough broth, you can use a can of cream of chicken soup.
This can be made with chicken, turkey or pork.
Coarsely crumble cornbread, then add tomato, onion, cucumber and bacon bits.
Add enough mayonnaise to moisten, then add Italian salad dressing to taste.
Crumble 1/2 of corn bread in salad bowl.
Mix together salad dressing mix with sour cream and miracle whip.
Combine tomatoes, red bell peppers, green bell peppers, and green onions and toss on top of cornbread.
Top with 1/2 of beans, tomato mixture, cheese, bacon, corn, and dressing.
Repeat the layers and top off with the rest of the dressing.
Cover and chill 3 hours.
Cook turkey or chicken until done.
Bake Cornbread and biscuits day before.
Crumble both.\tSaute onion and celery in butter.
Add all remaining ingredients and mix well.
Place in baking dish; top with almonds or water chestnuts and bake.
Combine tomatoes, peppers, onions, pickles and bacon.
Drain off excess juice and combine with mayonnaise.
Crumble cornbread and combine with vegetable mixture.
Toss gently.
Spread mayonnaise over top.
Cover and chill overnight.
Serves 10 to 12.
Combine cornbread, green onions and bacon bits (I do this the night before).
Refrigerate.
Next day, add other ingredients before serving.
Toss in dressing.