Mamaws Cornbread Dressing Recipes

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MOMMA'S CORNBREAD DRESSING



Momma's Cornbread Dressing image

A pure country, Texas-style cornbread dressing.

Provided by Sherry Wisdom

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

Yield 8

Number Of Ingredients 9

2 (16 ounce) packages dry corn bread mix
1 onion, diced
1 clove garlic, minced
1 bunch celery, chopped
6 hard-cooked eggs, chopped
1 teaspoon rubbed sage
2 (14 ounce) cans chicken broth
2 cups turkey stock
salt and pepper to taste

Steps:

  • Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
  • Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
  • Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

Nutrition Facts : Calories 520 calories, Carbohydrate 79.4 g, Cholesterol 164.4 mg, Fat 15.3 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 3.6 g, Sodium 2463.6 mg, Sugar 14.7 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

ARTICHOKE WITH MAMA'S CORNBREAD DRESSING



Artichoke with Mama's Cornbread Dressing image

Provided by Food Network

Time 40m

Number Of Ingredients 11

4 artichokes, parboiled for 15 minutes, choke removed
4 cups crumbled cornbread
2 cups toasted bread, cut into 1-inch cubes
10 saltine crackers
2 cups vegetable stock
3 celery stalks, diced
1 medium onion, diced
2 large eggs
1/2 stick butter
1 teaspoon dried sage
Salt and pepper

Steps:

  • Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
  • Preheat oven to 350 degrees.
  • Take each artichoke, making certain they are well-drained, and carefully pull the leaves back slightly in order to stuff. Place the stuffing inside the core, and add a bit between the leaves. Place in a lightly oiled baking pan and bake for 15-20 minutes, until stuffing is nicely browned.

MAMA'S CORNBREAD DRESSING



Mama's Cornbread Dressing image

I guess everyone thinks THEIR mama's cooking is the best, and I am no different, especially when it comes to her cornbread dressing. This is dressing "southern style" that we all love for Christmas and Thanksgiving. Sometimes we even talk her into making it in the summer when we all get together. Although Mama used to make her own unsweetened cornbread from scratch, now even she uses packaged unsweetened cornbread mix to save time. I stress unsweetened because that is what I grew up with and prefer, but it is all according to taste preference.

Provided by Paula S. @louegirl

Categories     Chicken

Number Of Ingredients 10

4 package(s) unsweetened yellow cornbread mix - martha white is good
5 slice(s) old white bread
1 - fat hen
2 bunch(es) green onion, chopped
5 - celery stalks, 3 chopped, 2 cut into chunks
4 - large yellow onions, 3 chopped, 1 sliced
8-10 - eggs, 3 boiled and chopped, the rest raw
2-3 pinch(es) seasonings to taste *
1 sprig(s) fresh sage, chopped **
1 stick(s) butter

Steps:

  • Place hen in a large stock pot and cover with water. Slice one yellow onion into the water along with 2 stalks celery cut into smaller chunks. Sprinkle salt and black pepper into the water. Boil the chicken until it is done adding water if necessary. Remove chicken from water, cool and debone. Shred the meat into bite size pieces and set aside. Remove the celery and onion from the broth and save for later.
  • Bake (according to directions on pkg)2 skillets of cornbread using two pkgs per skillet. Let cool and then crumble.
  • Soak 5 slices of white bread in a bowl with about 1/2 cup milk. After they are soaked, press together to form a mush and add to cornbread.
  • Saute' chopped yellow and green onions and chopped celery in 1 stick of butter until soft. Add to the cornbread mixture.
  • Spray the dish or pan that you will cook the dressing in with non-stick spray and put everything together into that pan. Add the eggs and enough of the broth to make the mixture really thin (almost "soupy"). Season according to taste.*
  • *I use seasoned salt, pepper, garlic powder, and anything else I see at the time. Because I don't have an aversion to raw eggs, I literally season this final product by tasting it, so I really don't know how much of each I use.
  • **My mama and grandmother didn't use sage in their dressing. However, my husband LOVES sage so now I add fresh chopped sage to mine. Some people use the sage you find in the seasoning section of the grocery store instead of going to the trouble of chopping the fresh, but that is too strong for my liking.
  • The pan or dish you bake it in and the length of time you bake it depends upon how dry or moist you want you dressing. Some people like it dry, like cornbread, so they use a shallow dish like a 9 or 10x13 and bake it until it is golden on top like cornbread and a knife inserted comes out relatively clean. I prefer a moister dressing so I bake it in a deep dish casserole or dutch oven. Because the dressing bakes quicker on the outside, I stir every so often and scrape down the food on the sides. After scraping the sides a time or two, it then let it get more golden on top. The time I bake mine this way is probably 45 - 55 minutes.

MAMA'S SOUTHERN STYLE CORNBREAD DRESSING



Mama's Southern Style Cornbread Dressing image

This was something I always looked forward to during the holidays. I don't know why Mama only made it, then! I've broken that tradition by making it anytime I get hungry for it. However, when it's stuffed inside of the turkey, it's even better! I hope you enjoy! :)

Provided by Irishcolleen

Categories     Christmas

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

Mexican cornbread mix
3 tablespoons butter
1 large onion, diced (about half of a large onion)
3 stalks celery, diced
1 medium bell pepper, diced
1/2 medium red bell pepper, diced (optional)
3 garlic cloves, minced
3 slices toast
1 chicken breast, baked and shredded
2 eggs, lightly beaten
3 -4 cups chicken or 3 -4 cups turkey broth
poultry seasoning and cayenne pepper, to taste

Steps:

  • Prepare cornbread as package directs. I use a Mexican Cornbread mix. Don't use one that contains sugar.
  • When your cornbread has cooled, break it and the toast into a large bowl.
  • Sauté onions, celery, and green bell pepper, optional red bell pepper, and garlic in butter until onions are transparent.
  • Add the shredded chicken and the sautéed veggies into the cornbread mixture. Use your hands to really mix it up.
  • Add poultry seasoning and cayenne pepper, mixing well.
  • Add in the broth a little at a time. Add in just enough to make it thick and somewhat soupy. Mix, well.
  • Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them here.
  • When you are content with the taste, stir in the eggs.
  • Pour into a buttered 9 X 13 casserole dish.
  • Bake for 45 minutes or until set.

Nutrition Facts : Calories 116.4, Fat 6.5, SaturatedFat 3.1, Cholesterol 61.9, Sodium 124.4, Carbohydrate 8.5, Fiber 0.9, Sugar 1.4, Protein 5.9

MY MOTHER'S CORNBREAD DRESSING



My Mother's Cornbread Dressing image

My mother's cornbread dressing has always been my favorite. I have yet to find a recipe this easy, or this tasty!

Provided by ShackaShea

Categories     Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups chopped celery
2 1/2 cups chopped onions
1 tablespoon butter
2 (8 ounce) packages cornbread mix
2 tablespoons sage

Steps:

  • Prepare corn bread as usual.
  • Crumble in a bowl and set aside.
  • In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
  • Mix the veggies (with the water) with the corn bread.
  • Add sage to taste ( I use a LOT of sage).
  • Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
  • Serve with cranberry sauce.

Nutrition Facts : Calories 367.8, Fat 11.3, SaturatedFat 3.6, Cholesterol 6.6, Sodium 882.5, Carbohydrate 60.7, Fiber 6.7, Sugar 18.9, Protein 6.2

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