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.
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.
ilk until the mixture is very moist
Form the mixture into
ntil golden and middle of cornbread is set.
Remove and
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.
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.
25\u00b0F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or
arge bowl. Do not use cornbread mix (such as Jiffy) because
Note:.
If using cornbread mix such as Jiffy, make
Prepare the pan of cornbread. While it is baking prepare
n large bowl. Add remaining cornbread ingredients; mix well. Pour into
r green zucchini, for a very moist cornbread - the squash is pretty nearly
Make cornbread as you normally would, making sure to leave out any sugar.
Once cornbread is done crumble cornbread into a large mixing bowl.
Add Broth sparingly. (You want the cornbread to be very moist but not runny.).
Add onion and poultry seasoning.
Stir until all ingredients are mixed well.
Place mixture into a pot and heat over medium-low heat until all dressing is heated through.
Once heated through, serve and enjoy!
Cook and debone chicken.
Mash cornbread. Add butter and sage. Spread 1/2 cornbread in a buttered casserole.
Cover with chopped chicken.
Mix sour cream and cream of chicken soup.
Pour over top of chicken.
Add rest of cornbread mixture.
Pour broth over all. Should be very moist.
Add more broth, if needed.
Bake at 350\u00b0 for 30 minutes.
Prepare bread for dressing.
Cook onion and celery in butter until tender.
Add to the bread crumbs and seasonings.
Stir in beaten eggs and enough broth or milk to make a moist dressing. Pan dressing should be very moist.
Just before pouring mixture in pan, stir in 3 teaspoons baking powder for added fluffiness.
Cook onions and celery in butter over medium heat until tender.
Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.
owl combine 2 boxes of cornbread mix, 2 eggs, and 2
alapeno pepper and drained corn very fine.
A food processor
Preheat oven to 425\u00b0.
Grease an 8-inch skillet and place in oven to heat.
Beat egg in mixing bowl.
Add remaining ingredients; beat well.
Pour batter into prepared skillet.
Bake for 20 to 25 minutes or until golden brown.
This cornbread is very moist.
Cool 5 minutes before serving.
Makes 4 to 6 servings.