For the cornbread, preheat oven to 400\u00b0F
For the Chili: Blot pork dry
efore Thanksgiving), prepare 2 recipes of *scratch* cornbread; allow to sit on
b>recipes of cornbread according to the mix directions (amounts listed are for 2 recipes
------------For Yellow Cornbread-------------.
Heat a well-greased
arlic for about an hour.
In a large bowl, crumble cornbread
b>for 25 to 30 minutes or until golden and middle of cornbread
Saute the onion and celery in the butter until tender. Add mushrooms if you would like!
Combine all ingredients in a large bowl; mix well. I use a healthy sprinkling of poultry seasoning -- that is what makes it smell soooo good while cooking!
Place into a 13x9x2 inch baking dish.
Bake at 350 degrees for 25 to 30 minutes.
If dressing begins to look too dry, add more chicken stock. (While waiting on the turkey to finish, you might leave the dressing in the oven -- in this case, add more chicken stock!).
dd melted shortening to the cornbread mixture, stir mixture thoroughly, and
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Brown beef with onion, and garlic make sauce according to package directions (adding tomato paste and water); mix into beef.
Mix cornbread mix, eggs, butter, salt, and canned corns.
Pour corn bread mixture into prepared 9X13 inch casserole.
Top with meat mixture.
Sprinkle with cheese.
Bake at 350\u00b0F until done, 45 minutes, until bread at the edges begin to brown.
Bake at 325\u00b0 for 40 minutes.
Makes 2 recipes for 20 or more people.
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 a very large bowl, crumble cornbread very well. Add remaining ingredients, mixing well. Spray Pam or Wesson oil on the inside of pan. Be careful; will burn easy! Bake at 350\u00b0 for 45 minutes or until brown and not soupy.
Melt butter over low heat in a large saute pan.
Add the onion and celery and saute until soft, but not brown, approximately 5 minutes.
Stir in your cornbread and brown cubes and continue cooking until golden brown.
About another 10 minutes, add your seasonings and slowly stir in the stock until the stuffing reaches your preferred consistency.
Enough to stuff a 15 pound bird.
For the cornbread; (the cornbread can be prepared up to
rtight container at room temperature for up to 6 months.
For the cornbread: Preheat oven to 425 degrees.
For the casserole: If you're using meat, brown it, drain the fat, add a little water & add taco seasoning. I've done it with or without meat - it's good both ways. Add all other ingredients to pan & heat those up. Dump in the bottom of a greased casserole dish.
For the Cornbread Topping: Mix together liquids, and then add dry ingredients. Dump this on top of the bean mixture and bake at 350 for 30 minutes.
Add milk to the consistency of regular cornbread.
Bake 55 minutes at 400\u00b0.