DRESSING PATTIES
Cornbread dressing, made into patties, and baked. Serve them with gravy poured over the top. Yummmm! Originally submitted to ThanksgivingRecipe.com.
Provided by Karin Christian
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet.
- Saute vegetables in butter until soft.
- Break up cornbread and the biscuits into a very large mixing bowl. Mix in the sauteed vegetables and seasonings to taste. Add lots of turkey broth until very moist and will hold it's shape when formed. Shape into patties and place on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) until lightly browned.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 25.8 g, Cholesterol 17.7 mg, Fat 6.2 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 572.5 mg, Sugar 4.4 g
CORNBREAD DRESSING PATTIES
Provided by LindaV
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Bring broth and fat to a boil in a large saucepan over medium-high heat (or combine broth and fat in a microwave-safe bowl and heat at high power until boiling). Remove from heat (or remove from the microwave). Add stuffing mix, onion and celery. Toss lightly with a fork until all ingredients are moistened. Shape into palm-size patties, about 3 to 4 inches in diameter, indenting the center. Place on an ungreased cookie sheet. Bake for 30 minutes or until brown and crispy. Fill the indentations with hot turkey gravy.
CORNBREAD DRESSING
This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!
Provided by Bev I Am
Categories Christmas
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
GRANDMA'S CORNBREAD DRESSING
Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.
Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
HOT WATER CORNBREAD PATTIES
From Betty's Soul Food Collection... Flat out the best cornbread there is for serving with salad or soup, it's also ready in 15 minutes. The trick is mixing your batter with boiling water. Try it tonight!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- In medium bowl, stir muffin mix and water until soft dough forms (dough will be slightly sticky). With floured hands, shape mixture into 6 (3-inch) patties.
- In 12-inch skillet, heat oil over medium heat. Fry patties, turning once, until deep golden brown. Drain on paper towels.
Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Patty, Sodium 210 mg, Sugar 6 g, TransFat 0 g
CORNBREAD PATTIES
My mom's recipe that she finally measured and wrote down the ingredients. You can't get any more Southern than this! Patties can be fried in bacon grease or vegetable oil, or a combination of both.
Provided by PleasantNancy
Categories Breads
Time 15m
Yield 20 patties, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in frying pan, add enough oil to shallowly cover pan.
- Mix all ingredients and drop by one tablespoon to form small patties in hot oil.
- Brown on one side, flip and brown on the other side.
- Continue browning in batches, adding more oil as necessary.
- Serve immediately with butter.
- Can reheat any leftovers in toaster oven.
SAGE DRESSING PATTIES
These pretty little patties are loaded with flavor and hold their shape well. Celery, onion, bread crumbs and seasonings cook up tender.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add the bread, broth and seasonings. Shape into six patties. , In another large skillet, melt remaining butter over medium heat. Cook patties on both sides until lightly browned.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
OVERNIGHT SOUTHERN CORNBREAD DRESSING
My family's longtime favorite. The dressing is best mixed the day before and refrigerated before baking.
Provided by MadisonMom
Time 10h55m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir together buttermilk and 2 eggs in a separate bowl; add to dry ingredients and stir until just moistened.
- Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.
- Place skillet into the oven and bake until cornbread is golden brown, about 25 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Turn oven off.
- Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.
- Crumble cooled cornbread into a large roasting pan. Add onion-celery mixture, 1 can chicken broth, croutons, hard-boiled eggs, pepper, and sage. Cover and place in the refrigerator, 8 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.
- Bake in the preheated oven until golden brown, about 1 1/2 hours.
Nutrition Facts : Calories 262 calories, Carbohydrate 26.5 g, Cholesterol 159.7 mg, Fat 13.3 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 6.3 g, Sodium 1063.5 mg, Sugar 3.8 g
NANNY ROSALIND'S CORNBREAD DRESSING
This is my aunt's recipe for my grandmother's fabulous dressing. It has a spicy Louisiana kick.
Provided by Mary Claire Lagroue
Categories Cornbread Stuffing and Dressing
Time 1h35m
Yield 10
Number Of Ingredients 19
Steps:
- Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.
- Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.
- Transfer dressing mixture to the prepared baking dish. Cover with foil.
- Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 18.5 g, Cholesterol 44.9 mg, Fat 21.2 g, Fiber 2.1 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 749.1 mg, Sugar 3.4 g
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