Moms Thanksgiving Cornbread Dressing Recipes

MOMMA'S CORNBREAD DRESSING

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).

MOM'S TRADITIONAL SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 425. In a 10-inch cast iron (or a 9-inch cake pan if you don't have a cast iron, melt 2 Tb of bacon drippings, or butter if you're substituting, in the preheated oven for 5 minutes until completely melted. Remove from the oven and set aside.
• Combine the first five ingredients in a large mixing bowl and whisk to combine well. Ditch the whisk and switch to a spatula to combine with the liquid to avoid overmixing. Overmixing will give you a tough cornbread. Mix 2 C of buttermilk and 2 eggs, breaking up the eggs in a separate small bowl before adding to the mix. Stir until combined without overmixing.
• Last, add the melted bacon drippings or butter. Pour back into the prepared cast iron and back for 25 minutes or until golden brown.
• Once cooled, break up the cornbread into rough chunks and spread out onto a baking sheet to dry out for a minimum of 8 hours or preferably overnight. The more dry the cornbread, the more flavors it will soak up.
• Preheat the oven to 350 degrees.
• Melt 1/2 C butter in a large skillet over medium-high heat. Add the green onions, onion, and celery. Cook until tender or about 5 minutes. Crack the eggs into a small mixing bowl and beat slightly.
• Add the cornbread and sautéed veggies to a large mixing bowl. Mix to combine. Add the eggs, stuffing mix, and chicken broth and mix until combined. The amount of chicken broth will depend on your personal preference. Check out the post content above for more on this topic.
• Pour into a 9" x 13" baking pan. Bake for 50 minutes or until lightly browned.

MOM'S THANKSGIVING CORNBREAD DRESSING

Steps:

• Early in the day (earlier the better) make the cornbread, when done, place in a large bowl and break into large chunks. Also, I make my cornbread southern style, heating some bacon fat in the pan, as the oven heats, before pouring in the batter. (by the way, I'm doing this so early, and starving, so I usually have a small slice for breakfast - hey I'm human :) Lay bread slices on top ( you can tear those up a bit if you want). The purpose is to let it all dry out a bit. If you are cooking the turkey at home - take the giblets, neck etc out of the turkey, place in sauce pan, cover with water and bring to a boil, then simmer about an hour.
• Remove the turkey parts from the broth, and add the diced celery and onion, bring to a boil again, then simmer about 30 to 45 minutes. If you aren't making your own turkey, use chicken broth or turkey broth (if you can find it)- Trader Joes has it, if you have one in your area, probably about 2 cans. Dump entire hot mixture of liquid and veggies onto the cornbread/bread in the bowl. Use a potato masher to start mashing it up.
• Again if you are making your own turkey, at this point your turkey should be about done, because you would have started cooking it sometime after you finished the cornbread. Use a turkey baster to start taking turkey juice and transferring it to the bowl. (I use a cooking/turkey bag) to make my turkey, so I always have a ton of juice, enough for the dressing, and to make gravy.) After every couple of additions, mash it in some more. At this point you can use an electric hand mixer.
• Mixture should be a bit soupy. At this point, add seasonings. I'd guess about ¼ teaspoon sage, and 1 teaspoon poultry seasoning. Taste, then add a little salt and a little pepper. Taste again, then decide if you want more poultry seasoning or sage - just remember a little sage goes a long way. Once it tastes like you want it, beat in the raw eggs, using the hand mixer, mix it on medium or high speed about 2 minutes.
• Again, if you aren't making your own turkey, you can use chicken broth, you'll need to heat it up, and I'm not quite sure how much it would take, my guess is 3 cans, but have extra on hand just in case. The broth that comes in boxes is fine to use - I prefer to not use the swansons brand, it's not as rich as some of the other brands that come in a box. Just remember, again, this mixture should be pretty soupy - the raw eggs are what's going to make it set.
• Generously butter a large casserole (if you don't have at least a 3quart casserole, you can use more than one, and pour the dressing mixture into that. Bake at 350 about an hour. It should puff up just a little bit, be a bit brown on top. Test for doneness by sticking in a toothpick, or you can use a butter knife, it should come out basically clean. Serve with Turkey and gravy.

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.

HOMEMADE CORN BREAD DRESSING RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Prepare corn bread mix according to package directions. Let cool and crumble into bite size pieces.
• Add butter to a large skillet over medium heat and saute the celery and onion for a few minutes until soft.
• In a large bowl, combine celery, onion, crumbled corn bread, eggs, chicken stock, sage and salt and pepper.
• Spread mixture in a 9x13 inch baking pan sprayed with nonstick cooking spray.
• Bake for 35-40 minutes, or until cooked through and center is set.