Lallys Southern Cornbread Dressing Recipes

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 F.
• Remember to make the cornbread a day in advance ( to dry it out!).
• The next day, crumble the cornbread into a large bowl, along with the crackers.
• Pour in the chicken broth, and let sit for 10 minutes.
• Meanwhile, toss the butter into a medium sized pan, and melt over medium heat.
• Once the butter is melted, add in the onions, celery, and bell peppers.
• Cook the vegetables until they soften, then add in the garlic, seasonings, and chopped herbs.
• Turn the heat off, and stir the ingredients.
• Add the cooked vegetables, chicken, and herb mixture into the large bowl with crumbled cornbread and crackers.
• Add in the cream of mushroom soup, and the egg then fold the ingredients.
• Add the mixture into a lightly greased or buttered 9 x 13 bake dish, and cover.
• Let bake for 1 hour.
• Remove from the oven, uncover, and bake for 30 minutes.
• Let cool.
• Serve & enjoy!

SOUTHERN CORNBREAD DRESSING

Steps:

• Make the cornbread: Heat oven to 450 degrees. Put butter in an 11-inch skillet. Cast-iron is best here, but any ovenproof skillet will do. Heat butter in oven for about 5 to 7 minutes, or until butter has melted and is just starting to brown.
• While butter melts, whisk together cornmeal, salt and baking powder. In another small bowl, lightly beat eggs, then add buttermilk and stir until mixture is combined. Pour egg mixture into dry ingredients and stir well.
• Remove hot pan from oven, pour butter into batter and stir until batter looks uniform. Pour batter back into the pan and bake for 20 minutes or until the top has begun to just brown.
• Remove cornbread and let it cool on a rack. Tear or cut it into large pieces and place in a large bowl. Let it sit out overnight to dry out slightly.
• Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces.
• Melt butter in a large skillet, and add onions, celery and 1/2 teaspoon salt. Sauté until vegetables have softened, about 6 minutes.
• Add vegetables to bread mixture and combine. Lightly beat eggs and add to bowl. Sprinkle in herbs, remaining 1 teaspoon salt and the pepper and toss together.
• Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batterlike consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid.
• Butter an 8-by-11-inch baking dish. (Any other ovenproof dish that can hold about 2 quarts will work. A deeper vessel could take longer to bake; a more shallow dish less time.) Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

CORNBREAD DRESSING

Steps:

• Preheat the oven to 400 degrees F. Spray a 7" x 11" or 8" x 8" baking dish with nonstick cooking spray.
• Melt the butter in a medium saucepan. Add the chopped onion and celery. Sauté until the onion is translucent.
• Add the salt and pepper. Give it a quick stir.
• Remove from the heat, add the sage, and stir again. Set it aside.
• Pour the crumbled cornbread and bread into a large mixing bowl.
• In a small bowl, whisk the egg and milk until it is well mixed. Pour the mixture into the large bowl with the cornbread and mix.
• Slowly add the broth and stir.
• Now add the sautéed onion and celery.
• Pour the entire mixture into the baking dish and bake for approximately 25 minutes, until the top has turned a medium golden brown.

MAMA'S SOUTHERN CORNBREAD DRESSING

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.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
• Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
• Bake at 400° for 45 to 55 minutes or until set and golden brown.

GRANNY'S SOUTHERN CORNBREAD DRESSING

Steps:

• Heat oven to 400 degrees .
• Make cornbread by mixing cornmeal, flour, oil, eggs, buttermilk and milk.
• Stir until well blended. Stir in celery and onion.
• If the batter is too thick, add more milk. (should be pourable).
• Pour into greased hot iron skillet (if you have one, if not get one, they aren't expensive and you can get them at Wal Mart. I have one I use just for cornbread!).
• Bake for 30 minutes or until top is light brown.
• When done and cooled down a bit. Crumble into a large bowl.
• Add bread pieces, butter and seasonings. Mix well.
• Start adding chicken or turkey broth, stirring and adding more broth as needed. (important: add broth until you think it is just right, then add more. It will soak up and dry out in the oven).
• Adjust seasoning to taste. (appoint someone special).
• Pour into a grease 13x9-inch (3-quart) baking dish or pan.
• Bake at 400 degrees for 30 minutes or until golden brown. Serve with gravy.
• Note: Broth made from boiling a hen will be best but canned will work.

CHARLOTTE'S SOUTHERN CORNBREAD DRESSING

Steps:

• Make two recipes of cornbread according to the mix directions (amounts listed are for 2 recipes).
• Crumble cornbread into the roasting pan used for a turkey with turkey crust left in the pan (or large, shallow casserole baking dish).
• Fry the onions and celery in 3/4 stick of butter until tender.
• Add to cornbread and mix well.
• Add sage, dripping, cream of chicken soup, evaportated milk, eggs and broth.
• Taste and adjust seasonings like salt and pepper and sage.
• Mix well and wet the surface using extra broth and the back of a spoon to smooth.
• Bake at 350 F until thick and browned on top. Dressing should be moist.
• Serve with giblet gravy.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.
• Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.
• Add cooked onions and celery to the bread mixture. Mix in shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9x13-inch baking dish.
• Bake in the preheated oven until dressing is golden brown, about 30 minutes.

LALLY'S SOUTHERN CORNBREAD DRESSING

Steps:

• Step I Mix cornmeal and flour together. Add buttermilk, pepper, oil and onions. Mix well and bake in pans sprayed with PAM at 250 degrees about 45 minutes or until a cake tester comes out clean. Step II When baked, dump the cornbread into a very large bowl, break it up , and let it cool about 15 -20 minutes. Step III Add 4 -5 cans of chicken broth gradually and mix. Pour into greased pans. Use a bit of broth in a large spoon to smooth the top. Bake at 350 degrees until brown, about 45 - 50 minutes.