MOMMA'S CORNBREAD DRESSING
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
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
GRANDMA'S CORN BREAD DRESSING
My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
GRANDMA'S CORNBREAD DRESSING
Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.
Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
CORNBREAD DRESSING BY MOM RECIPE - (4.5/5)
Provided by clawson
Number Of Ingredients 6
Steps:
- Mix with broth from turkey or hen (Boil poultry in water with salt, pepper, onions, celery to make broth. Save rest of broth for Giblet Gravy. Bake at 350 degrees until browned and most of broth has been absorbed. Giblet Gravy: Boil together broth, two boiled eggs and chopped giblets, until giblets are done. I usually boil for about an hour to make sure it is really done. Thicken with flour paste. OR: GIBLET GRAVY 1 pack Gizzards 1 teaspoon Salt 1 teaspoon Pepper 1 Celery Stalk (diced) 1 small Sweet Vidalia Onion 1 quart Water 4 Eggs 1 cup Half and Half 3 Chicken Bouillons 2 Smoked Turkey Necks 1 Clove Garlic (diced) 1/2 cup Butter 1/2 cup All-Purpose Flour Salt and Pepper In a large pot, boil Water, add Eggs and Turkey Necks. Sauté Onions, Celery, Garlic and Gizzards in Butter. Remove Eggs and Turkey Necks and add sautéed Giblets and Veggies. Add Salt and Pepper to taste, add Bouillon, pull turkey and add Half and Half and bring to a boil. Combine Butter and Flour and cook until it starts to brown, add to Gravy. Add diced Egg and cook on low until thick. Adjust seasoning.
MAMA'S SOUTHERN CORNBREAD DRESSING
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
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
MY MOTHER'S CORNBREAD DRESSING
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
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
MOM'S CORNBREAD DRESSING
This is my mom's recipe. We all love this dressing and everyone asks for the recipe when we serve it.
Provided by Nicole Brummett
Categories Cheese
Time 1h45m
Yield 1 lg. pan
Number Of Ingredients 8
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.
EMAW'S CORNBREAD DRESSING
This is my mother's dressing recipe, finally captured on paper, lol. We use her cornbread recipe to make this as the pre-made mixes are very sweet and affect the taste of the dressing in a really not so good way.
Provided by riffraff
Categories Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix all the ingredients except stock.
- Pour hot stock over everything and mix well.
- Pour into a large casserole or roasting pan.
- I use a 12 x 14 x 6 pan.
- Bake for at least one hour, depending on the size pan you use, you may have to bake an additional half hour.
Nutrition Facts : Calories 52.6, Fat 1.5, SaturatedFat 0.4, Sodium 792.4, Carbohydrate 4.1, Fiber 0.9, Sugar 1.9, Protein 5.4
MOM'S SAUSAGE AND CORNBREAD DRESSING
My mom passed this recipe down to me before she passed away. I have had this dressing since I was a child, and to me it is the best I have ever tasted. This recipe is not a quick side dish, it needs time and work for prep and cooking, but is very worth it.
Provided by 4620nellerd
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h15m
Yield 12
Number Of Ingredients 15
Steps:
- Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
- Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
- Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
- Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 26.8 g, Cholesterol 197.9 mg, Fat 28.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 9.5 g, Sodium 1461.9 mg, Sugar 3.2 g
MOTHER'S CORNBREAD
Make and share this Mother's Cornbread recipe from Food.com.
Provided by Jacqueline in KY
Categories Breads
Time 35m
Yield 1 pone, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together with the exception of the bacon grease.
- Pre-heat oven to 450 degrees F.
- While oven is preheating, melt the bacon grease in your cast iron skillet and swirl around to help keep cornbread from sticking.
- Add grease to cornbread, pour into skillet and bake at 450 degrees for 30 minutes or until Golden Brown.
Nutrition Facts : Calories 98.3, Fat 2.9, SaturatedFat 0.9, Cholesterol 44, Sodium 333.5, Carbohydrate 14.9, Fiber 1.1, Sugar 0.8, Protein 3.3
MOMMA'S OLD FASHIONED CORNBREAD DRESSING
This is the best dressing I have ever had. My Mother has made it for years and it came from her Mother. I now prepare the same dressing for my Mother and family for Thanksgiving every year. Tips for making this dressing is to bake the cornbread, toast, crackers and rice the day before. Crumble all these ingredients in large bowl, cover and refrigerate over night. You can also dice up the carrots, onions and celery to store over night too.
Provided by cindyb1026
Categories Christmas
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 400.3, Fat 5.1, SaturatedFat 1.1, Sodium 757.6, Carbohydrate 76.6, Fiber 4, Sugar 6.7, Protein 10.9
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