Aunt Dots Cornbread Dressing Recipes

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GRANDMA LIZZIE'S CORNBREAD DRESSING



Grandma Lizzie's Cornbread Dressing image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

Butter, for greasing pan
1/2 loaf white bread, cut into small cubes and toasted
1/2 medium onion, finely chopped
2 tablespoons turkey fat or butter, skimmed from pan drippings
1/2 Buttermilk Cornbread, recipe follows
1/4 pound saltine crackers, or about 1 sleeve crumbled
3 hard-boiled large eggs, peeled and chopped
4 cups turkey pan juices, chicken broth or low-sodium canned broth
Salt and pepper
4 tablespoons corn oil or bacon drippings
3 cups self-rising white cornmeal
2 1/2 to 3 cups buttermilk, well shaken

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
  • Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
  • In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.
  • Preheat the oven to 450 degrees F.
  • Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
  • Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

AUNT DOT'S CORNBREAD DRESSING



Aunt Dot's Cornbread Dressing image

My Aunt Dot's Cornbread Dressing recipe is one of the best I have ever had. Last year at Thanksgiving, my family raved over this recipe and said make it just like this for Christmas! To save time, I assemble this the day before. Just remember, to cover well and take it out of the refrigerator about 30 minutes before cooking.

Provided by ICookUCookWeCook

Categories     < 60 Mins

Time 1h

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 14

4 -6 boneless chicken thighs
4 cups cornbread
2 cups seasoned bread crumbs
2 -3 cups chicken broth
3 eggs
1 (5 ounce) can evaporated milk
1 (8 ounce) can cream of chicken soup
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon sage
1/4 cup butter
2 cups celery
1 cup onion

Steps:

  • Boil chicken thighs until tender and shred into pieces when cool enough to handle.
  • Melt butter and saute chopped onions and chopped celery until softened. Crumble corn bread (sometimes I use cornbread muffins from the bakery section of my local supermarket) and seasoned bread crumbs.
  • Add the onions, celery, milk, soup, salt, pepper, and seasonings.
  • Add chicken and chicken broth one cup at a time or until mixture has a smooth consistency.
  • Beat eggs slightly and add to mixture.
  • I usually do a taste test at this point and add more seasonings if needed. Bake in a large greased pan at 375 degrees for 30 to 40 minutes or until top is golden brown.

Nutrition Facts : Calories 242.8, Fat 13.2, SaturatedFat 5.4, Cholesterol 94.5, Sodium 1085.4, Carbohydrate 18.5, Fiber 1.5, Sugar 2.4, Protein 12.2

BETTER THAN AUNT PATTI'S CORNBREAD DRESSING



Better Than Aunt Patti's Cornbread Dressing image

My Aunt Patti has been the designated cornbread dressing maker in my family for as long as I can remember. I was unable to attend Thanksgiving at her home this year so I set out on a mission to make my own dressing... it is my favorite dish at our holiday meals. I'm very proud of this recipe. It has turned out great. Aunt Patti would be heartbroken, however. So unfortunately, I'm gonna have to keep this a secret from my family. But I am thrilled to share this recipe with you. But please don't tell Aunt Patti.

Provided by Pot Scrubber

Categories     Christmas

Time 1h

Yield 1 9x13 casserole, 10 serving(s)

Number Of Ingredients 8

1/3 cup butter or 1/3 cup margarine
1 cup celery, chopped fine
1/2 cup onion, chopped
6 cups crumbled cornbread (Two packages of Martha White or Gladiola yellow cornbread mix )
2 teaspoons dried sage or 2 teaspoons poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
4 cups chicken broth

Steps:

  • Cook cornbread according to package directions. Cook for the minimum time and don't let cornbread brown as much as you normally would. Cut it up into pieces and after cool enough to handle then crumble it up leaving no large chunks and transfer to a very large mixing bowl. (I use the bowl from my Kitchen Aid).
  • In a microwaveable bowl (I use my four cup Pyrex measuring cup) put in your onion and celery and 1 cup of water. Microwave for 5-8 minutes until celery and onion are soft depending on how finely you sliced them. (keep the vegetable broth! it adds a of flavor!) Drop in the butter and let melt.
  • Combine all ingredients in the mixing bowl and mix well until cornbread has absorbed most of the liquids. It will be a little soupy but don't worry about it. Pour into a sprayed 9x13 casserole dish and bake at 425 for 30 minutes.
  • The center might still be a little wiggly but that is ok. It will set up nicely as it cools.
  • I cook in glass Pyrex cookware so if you are using a dark metal 9x13 casserole pan the cooking time might need to be less. I really don't know. Sorry.

CORNBREAD DRESSING II



Cornbread Dressing II image

Vegetables and homemade cornbread are baked into a delicious traditional stuffing. Enjoy!

Provided by Mandy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h55m

Yield 12

Number Of Ingredients 15

2 cups cornmeal
1 tablespoon white sugar
1 tablespoon baking powder
1 teaspoon salt
5 eggs, beaten
1 (12 fluid ounce) can evaporated milk
¼ cup vegetable oil
2 cups chopped fresh mushrooms
1 cup chopped celery
½ cup chopped green onions
3 tablespoons butter
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon ground black pepper
1 pinch dried parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
  • Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
  • Crumble the cooled cornbread into a large bowl. Mix in remaining eggs, mushrooms, celery, green onions, butter, chicken broth, condensed cream of chicken soup, ground black pepper and dried parsley.
  • Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 26.1 g, Cholesterol 97.9 mg, Fat 14 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 5.1 g, Sodium 851.5 mg, Sugar 5.7 g

MAMA'S SOUTHERN CORNBREAD DRESSING



Mama's Southern Cornbread Dressing image

I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!

Provided by Mary Lynne Williams

Time 1h35m

Yield 14

Number Of Ingredients 16

8 cups crumbled cornbread
4 cups cubed stale bread
1 cup butter, melted
2 large onions, chopped
1 ½ cups chopped celery
2 cups turkey broth, or as needed
1 ½ cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup chopped, cooked turkey giblets
4 large hard-cooked eggs, chopped
4 tablespoons self-rising flour
4 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage, or to taste
2 large bay leaves
salt and ground black pepper to taste
3 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
  • Combine cornbread and stale bread cubes in a large bowl. Set aside.
  • Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
  • Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
  • Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g

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