Melissas Cornbread Dressing Recipes

GRANDMA LIZZIE'S CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
• Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
• In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.
• Preheat the oven to 450 degrees F.
• Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
• Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

BRUNCH CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Grease a 9 by 9-inch baking dish with butter.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another medium bowl, whisk together very well the eggs, milk, butter, applesauce, and maple syrup. Pour the wet ingredients into the dry ingredients and stir to incorporate (do not overmix). Pour into the prepared dish and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Serve with Maple Lime Butter.
• In a small bowl, mix the ingredients together until well incorporated. Refrigerate for at least 10 minutes to firm up slightly before serving.

RICH CORNBREAD DRESSING

Steps:

• Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
• Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.

GRANDMA'S CORN BREAD DRESSING

Steps:

• Prepare the dry corn bread mix according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
• In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
• Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

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.

MELISSA'S CORNBREAD DRESSING

Steps:

• Preheat oven to 400.
• Brown ground beef and pork.Drain.
• Add onions, shallots, bell pepper, celery, and parsley flakes.
• Next, add chicken broth, salt, pepper,and garlic powder.
• Cook for 20 minutes over medium heat, stirring often.
• Add shrimp, crawfish,and crabmeat. Cook for 10 minutes.
• While mixture is cooking,mix cornbread muffin mix and eggs.
• Grease a 13x9 baking pan.
• Stir meat mixture briskly into muffin mix,making sure the eggs do not begin to cook.
• Pour mixture into greased pan and bake 20 minutes.
• The dressing should be moist when you take it out of the oven.

SCALLION-CHEDDAR CORNBREAD STUFFING

Steps:

• Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don't heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
• Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
• In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you're grinding it from a pepper mill, you don't have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
• Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
• Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
• When ready to bake, if you haven't heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you're baking it straight from the fridge.) Serve hot or warm.

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.

NANNY ROSALIND'S CORNBREAD DRESSING

Steps:

• Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.
• Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.
• Transfer dressing mixture to the prepared baking dish. Cover with foil.
• Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.

LESLEIGH'S CORNBREAD DRESSING

Steps:

• Boil chicken (or turkey), onion, and celery until meat is done and veggies are tender.
• Remove meat from broth and debone.
• Preheat oven to 400°F.
• In a large bowl, crumble cooled cornbread.
• Pour chicken (or turkey) broth over cornbread.
• Season with salt, pepper, garlic powder, poultry seasoning.
• In a separate bowl, tear bread slices.
• Pour 1/2 can of Pet Milk over the bread and allow to soak for 2 minutes, and then add to dressing.
• Pour the rest of the milk into the cornbread mixture.
• Add eggs and stir. (You may add meat if desired.)
• Pour into a 13" x 9" baking dish.
• Bake for 1 hour, or until firm.

CORNBREAD DRESSING

Steps:

• Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
• Heat a large skillet over medium and pour in the oil. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
• Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
• Transfer the cornbread mixture to your prepared dish and spread evenly. Drizzle the melted butter over the top. Cover the dish with foil and bake until heated through, 30 to 35 minutes. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes. Cool for at least 10 minutes before serving warm.

EASY CORNBREAD-BROWN BUTTER STUFFING

Steps:

• In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
• In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder and black pepper. If the mixture looks dry, add a little stock or water.
• Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
• Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.

LAURA BUSH'S CORNBREAD DRESSING

Steps:

• To make the cornbread, heat oven to 450 degrees. Heat oil in 9-by-13-inch metal baking pan in oven until very hot. Mix cornmeal, flour, baking powder, sugar and salt in bowl. Stir in beaten eggs and milk; then pour hot oil into batter, and mix. Pour into pan, and bake 20 to 25 minutes or until golden.
• To make the dressing, reduce oven temperature to 350. Crumble cornbread. Sauté onion and celery in 12 tablespoons butter and the olive oil until soft. In a bowl, mix with cornbread, sage, salt and pepper, and place in a 9-by-12-inch glass baking dish.
• Melt remaining 4 tablespoons butter, and drizzle over cornbread. Spoon turkey stock over cornbread. (Dish can be prepared a day or two in advance up to this point. Refrigerate, then bring to room temperature before baking.) Cover with foil, and bake 20 minutes; remove foil, and bake another 10 minutes, until brown. If dressing seems too dry, drizzle with more stock and butter.

MELISSA'S CORNBREAD DRESSING

Steps:

• CORNBREAD DIRECTIONS.
• Preheat oven to 400°F.
• In mixing bowl, combine cornmeal, milk, water, egg, and shortening; mix well.
• Add mixture to greased 9-inch baking pan.
• Cook 30 minutes at 400°F (I usually make my cornbread a day ahead and let it set out overnight. stale cornbread seems to give it a better texture.).
• DRESSING DIRECTIONS.
• Preheat oven to 350°F.
• Add about 1/4 a can of chicken broth to a small saucepan. Add onion and celery. Cook on medium heat until boiling.
• Combine all ingredients in large bowl; mix well. Pour into baking pan.
• Cover and bake for 45 minutes.