Marthas Cornbread Dressing Recipes

CORNBREAD FOR DRESSING -MARTHA STEWART

Steps:

• Preheat oven to 425. Butter an 8 inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, stir to combine.
• Pour batter into prepared baking dish. Bake until golden and toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on wire rack. Run knife around edges of dish to loosen, and invert onto rack to cool completely. Cornbread can be wrapped in plastic and stored at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.

CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
• Preheat the oven to 375 degrees F.
• Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
• Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
• Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
• Reduce the oven to 350 degrees F.
• Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

CORNBREAD DRESSING

Steps:

• Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.
• Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined.
• Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.

CLASSIC MARTHA WHITE CORNBREAD DRESSING

Steps:

• 1. HEAT oven to 375°F. Spray 13 x 9-inch (3-quart) baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium-high heat. Add onions and celery; cook until tender, stirring occasionally. 2. COMBINE onion mixture with all remaining ingredients in large bowl; mix well. Spoon into prepared baking dish. 3. BAKE 45 to 50 minutes or until golden brown.

MARTHA WHITE BASIC CORNBREAD

Steps:

• Heat oven to 450 degrees.
• Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat.
• In large bowl, combine all ingredients; mix well.
• Pour batter into greased pan.
• Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
• Note: 1 1/3 cup milk can be substituted for buttermilk. Also, recipe can be baked in muffin cups or cornsticks pan. Grease 12 muffin cup or cornsticks pan. Fill muffin cups or cornsticks pan 2/3 full. Bake at 450 degrees for 15 to 20 minutes or until golden brown.
• Variation: Sausage Cornbread: Stir 1/2 lb. cooked sausage into prepared batter.

CORNBREAD FOR DRESSING

Steps:

• Preheat oven to 425 degrees. Butter an 8-inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, and stir to combine.
• Pour batter into prepared baking dish. Bake until golden and a toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on a wire rack. Run a knife around edges of dish to loosen, and invert onto rack to cool completely.

MARTHA'S CORNBREAD DRESSING

Steps:

• Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
• Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.
• In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.
• Bake in preheated oven until top is browned and center is firm, about 30 minutes.

MARTHA'S CORNBREAD DRESSING

Steps:

• Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
• Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.
• In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.
• Bake in preheated oven until top is browned and center is firm, about 30 minutes.