Cornbread Dressing Southern W Sage Aka Holy Grail Dressing Recipes

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CORNBREAD DRESSING (SOUTHERN W/SAGE, AKA HOLY GRAIL DRESSING)



Cornbread Dressing (Southern W/Sage, Aka Holy Grail Dressing) image

For me, and particularly from the perspective of a Southerner, dressing is one of those traditional dishes which becomes dog-eared in your life's history. Most folks I know still prefer the dressing or stuffing recipe which arcs back to their childhood, and I am no exception. I was raised by my grandmother, and after her passing, I became obsessed with trying to duplicate the dressing she made which I loved so very much. After innumerable attempts, and a search that took roughly 10 years and FAR too much experimentation on my part (hence the nickname, "Holy Grail Dressing"), the recipe below produces a dish that is (REALLY) always moist and full of flavor. (I love sage and usually add more--3 to 4 TABLESPOONS ;o], but the quantity listed below should be "safe" for those who aren't as addicted to sage as I am. I also bump up the other spices a bit a well, but didn't want to freak anybody out so am posting the basic measurements.)

Provided by Teresa27

Categories     < 4 Hours

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup margarine
1/2 cup onion, chopped
3 cups celery & leaves, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons sage
1/2 teaspoon thyme
1 teaspoon poultry seasoning
5 cups soft breadcrumbs
5 cups crumbled cornbread
2 (10 3/4 ounce) cans cream of chicken soup
2 (14 1/2 ounce) cans chicken broth
3 eggs
1 teaspoon vinegar

Steps:

  • Preheat oven to 350º.
  • Melt margarine in skillet & saute onion & celery.
  • Add salt, pepper, sage, thyme, & poultry seasoning to the cooked onions & celery--I usually will mix the spices together in a separate container before adding to the vegetables.
  • In large bowl (I use the largest stainless steel bowl I own) combine bread crumbs, cornbread.
  • In smaller bowl, blend soup, water, eggs, & vinegar.
  • Add celery & onions to bread mixture, toss lightly, then add liquid mixture & blend thoroughly.
  • Turn into 9x13 baking dish and bake @ 350º for an hour. (Can also be used as a stuffing.).
  • If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen, then baked about 45 minutes when ready to serve.
  • NOTE: Mama also stuffed the bird with hers--it was wonderful--but my dressing needs are fully satisfied baking it separately.

SOUTHERN CORNBREAD DRESSING



Southern Cornbread Dressing image

Me and a dear friend of mine who is no longer with us, made this dressing for 17 years at Thanksgiving. I still make it and it brings back wonderful memories of her and I laughing, chopping, mixing and tasting. This is a terrific recipe. Hope you make this recipe and make your own memories.

Provided by Douglas Poe

Categories     Thanksgiving

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup self-rising cornmeal
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
cornbread, crumbled
8 tablespoons butter 1 sticks
2 cups celery, chopped
1 large onion, chopped
4 cups chicken stock
10 1/2 ounces cream of chicken soup
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)

Steps:

  • Directions for cornbread:.
  • Preheat oven to 350.
  • Combine all ingredients and mix well.
  • Pour batter into a greased shallow baking dish.
  • Bake for approximately 20 to 25 minutes.
  • Remove from oven and let cool.
  • Directions for Dressing:.
  • Preheat oven to 350.
  • Melt the butter in a large skillet over medium heat.
  • Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
  • Pour the vegetable mixture over cornbread mixture.
  • Add half the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add more stock to reach the consistencytency you want.
  • Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .

Nutrition Facts : Calories 262.7, Fat 12, SaturatedFat 2.8, Cholesterol 72, Sodium 1302, Carbohydrate 28.7, Fiber 2.4, Sugar 6, Protein 10.6

SOUTHERN CORNBREAD DRESSING



Southern Cornbread Dressing image

This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.

Provided by Holly

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

Time 1h45m

Yield 18

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
½ cup chopped onions
½ cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
⅛ teaspoon garlic powder
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
6 eggs

Steps:

  • Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
  • Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
  • Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
  • Bake in the preheated oven 30 minutes, or until golden brown.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g

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