Mommas Cornbread Dressing Recipes

MOM'S CORNBREAD DRESSING

Steps:

• Preheat oven to 350°.
• Mix cornbread, celery, onion, eggs and 1 can of broth together.
• Add salt, pepper and sage to taste.
• Bake at 350° for 30-45 minutes or until done.
• Half way through cooking check moisture; slowly add other can of broth if needed.

MAMA'S SOUTHERN STYLE CORNBREAD DRESSING

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.

MOMMA'S OLD FASHIONED CORNBREAD DRESSING

Steps:

• Cook carrots, onions and celery in 1 tablespoon of butter with chicken or turkey broth until they become tender, about 15 minutes on medium-high heat.
• Crumble the cornbread, crackers and toasted bread in large bowl.
• Add the rice cooked or instant rice.
• Preheat over to 375 degrees.
• Do not drain the broth from the vegetables, as you will not pour it all into the dry mixture.
• Add broth to become very moist.
• Add salt, pepper and sage to taste. I usually use 5 - 6 tablespoons sage to mine.
• Put in lightly greased cooking pan and cover with foil. Be sure to poke a few holes in the foil before placing into over.
• Let bake for about 30 minutes before you remove the foil. Then bake another 10 - 15 minutes to brown a little.