GRANDMA NITA'S CORNBREAD STUFFING WITH SAUSAGE AND GIBLET GRAVY
This is my grandmother's traditional Thanksgiving dressing (cornbread stuffing with sausage) and gravy. The family story goes that her in-laws came for dinner, and her father in-law pulled her husband away and asked if they were really that bad off, since there was no meat in the dressing, and since that day, there has always been meat in the dressing.
Provided by AdeleProvence
Categories Sauces
Time 3h
Yield 10 serving(s)
Number Of Ingredients 29
Steps:
- Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings.
- Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry.
- While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes.
- When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks.
- In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour.
- In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl.
- Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture.
- Optional: Add an egg to make the stuffing hold together better.
- Add salt, pepper and sage to taste.
- For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil.
- Optional: Add one can of mushrooms.
- Add salt and pepper to taste.
- For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix.
- When the sauce has reached the boil, stir in the starch mixture.
Nutrition Facts : Calories 341.5, Fat 15, SaturatedFat 4.9, Cholesterol 79.8, Sodium 1165, Carbohydrate 37.4, Fiber 3, Sugar 5.1, Protein 14.5
GRANDMA'S CORNBREAD DRESSING RECIPE - (4.2/5)
Provided by marcia505
Number Of Ingredients 12
Steps:
- Sauté celery and onion in butter until soft, and set aside. In a large bowl mix all the ingredients together including the sautéed celery and onion, and mix well. Taste to see if you need to add more broth, salt, butter, or seasonings. Bake in 2 (9x11) greased pans at 325°F for 30 to 40 minutes. Once baked and cooled the dressing can be frozen up to 1 month.
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.
GRANDMA STANDARD'S CORNBREAD DRESSING
This is a family heirloom recipe passed down from my great grandmother, Ollie Joe Standard, who got it from her mother, and so on and so on. Most people only fix dressing for Thanksgiving or other holidays, but we love this so much we eat it all year round. Hope you all like it, too!
Provided by Chrisie
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Place the cornbread cubes into a large bowl. Set aside until needed.
- Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
- Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
- Bake in preheated oven until top is golden brown, about 45 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 50.8 g, Cholesterol 77.4 mg, Fat 15 g, Fiber 4.4 g, Protein 18.4 g, SaturatedFat 4.7 g, Sodium 811.5 mg, Sugar 7.9 g
GRANDMA LEE'S CORNBREAD DRESSING
When I married into my husband's family....I had no idea...Christmas and Thanksgiving, my MIL made this dressing...I am NOT kidding you. It's all my Husband and 3 brothers eat...She did not really make much else besides the turkey and this dressing and gravy...so.....yes, It is a tradition in our family, and it just has to be made. Now my Son behaves like his daddy and uncles...Crazy! I truly, don't know how many servings this makes, because I believe, its about 3 the way they eat it. We have to double and triple the recipe, depending how many are coming....it's just shameful. We add the giblets and broth as stated below. Could not figure out how to get that in the ingredients, as it's the giblets and neck from the turkey.
Provided by Big Sis
Categories Christmas
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- I use this recipe for the Cornbread -- I double the recipe. http://www.food.com/recipe/okie-cornbread-56328.
- First, in a quite large bowel, tear up the cornbread. For the 8 Cups of white bread, use sourdough, hamburger buns, hotdog buns and even plain sliced white bread. What ever you have and whatever floats your boat. (I just eyeball it, do 50% Cornbread and 50% White) Mix the breads so they are all mixed up.
- Take the giblets, and neck and boil them in water until done. Dice up and add to the bread mixture, along with the chopped Onion and Poultry seasoning.
- Beat the two eggs with some of your broth. I usually use whatever broth is left over from boiling the giblets and chicken broth to make up the 8 C of fluid.
- Add the liquid to the bread mixture. Your dressing needs to be on the juicy side. Add salt and pepper to taste. If you need to add more poultry seasoning go for it. It's all to taste.
- Throw this in a 9 X 13 pan and bake at 350 for about 45 minutes.
Nutrition Facts : Calories 305.6, Fat 6.1, SaturatedFat 1.8, Cholesterol 93.7, Sodium 1719.4, Carbohydrate 50.5, Fiber 2.7, Sugar 6.4, Protein 11.5
GIBLET GRAVY I
My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.
Provided by Mary48
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
- Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
- Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g
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