How To make CORNbrEAD STUFFING, 1986
Ingredients
2
cup
water, cold
6
cup
crumbed cornbread
6
cup
bread, cubed 1 inch
1/4
cup
water
2
teaspoon
salt, (opt)
2
teaspoon
ground pepper
1/2
cup
butter, or margarine
2
pound
pork sausage, bulk
2
cup
celery, chopped
1
each
onion, chopped fine
22
pound
turkey
Directions:
Place reserved giblets in saucepan with 2 cups water; cover, and simmer 1-2
hours or until giblets are tender. Remove from broth, reserving 1 cup of
broth. Chop giblets; set aside. Combine cornbread and bread cubes in a
large mixing bowl; add 1/4 cup water, salt and pepper. Set aside. Melt
butter in a large skillet; add sausage, celery, and onion. Saute 3 minutes.
Cover, and cook an additional 30 minutes or until sausage is browned and
vegetables are tender; stir frequently. Remove from heat; stir in bread
mixture. Add reserved giblet broth and giblets, mixing well.
NOTE: 2 packages of Martha White Cornbread Mix, baked ==6 cups stuffing.
Yield: 9 cups or enough for a 12 lb turkey.
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How to Make: Homemade Dressing
2-10' skillets of cornbread
homemade chicken broth (about 3 cups) if short use store brand
1 pkg stovetop (turkey or chicken or cornbread)
1 carton chicken stock
1 tbles sage
1-1/4 tbles poultry seasoning
1 pkg lipton onion soup mix
1 1/2 teas salt
1 teas celery seed
1 teas onion powder
1teas garlic powder
1 stick of butter plus 1/4 cup of veg. oil (melted)
1 plus 1/2 can of carnation
2 eggs (beaten)
1 chopped med onion (saute')
2 stalks celery (chopped and sauted)
***You can use a can of cream of celery soup diluted with some of the stock. for extra flavor (optional)
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Purchasing at Amazon? Click Here!
Walmart has it all. Quick and Easy. Click Here!
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FACEBOOK:
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Buy Goodies from Miss Chris
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Write me at
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Va Bch, Virginia 23456
How To Make Chicken And Cornbread Dressing Recipe
How to make chicken and cornbread dressing. This is a southern style chicken and cornbread dressing. You will enjoy this recipe for the holidays. Every year your family will ask you to make this cornbread dressing for Thanksgiving.
Ingredients:
6 cups cornbread
2 1/2 cups stuffing mix
4 to 5 cups chicken broth
2 to 3 cups cooked chicken chopped
3 stalks celery minced
1 medium onion minced
1 bell pepper minced
1/2 can cream celery
1/2 can cream of chicken
3 eggs
Seasoning Salt
Black pepper
Sage
Poultry seasoning
Taste your food to adjust your seasoning to
Mix everything together
Bake chicken and dressing in 350 degrees oven for 30 to 45 minutes.
#soulfoodcooking
#thanksgiving
#cornbreaddressing
Cornbread Dressing and Gravy
CORNBREAD FOR DRESSING
Combine:
1 1/4 cup cornmeal
3/4 cup flour
3/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoon baking powders
1/2 teaspoon sugar
ADD
3/4 cup chopped onions
4 beaten eggs
2 tablespoons oil
1 cup buttermilk
Mix good. If batter is thick add small amount of milk. Pour into a well greased pan.
Bake in oven 400 for 25-35 minutes or till cornbread is firm but not dry.
CORNBREAD DRESSING
Crumble cornbread into very small crumbs. You can do this either in separate bowl or pan you bake it in.
ADD
1/2 tablespoon poultry seasoning
1 Tablespoon of sage
1/2 teaspoon pepper
Stir then add
4 beaten eggs and stir good.
ADD
1/2 can of cream of celery ( if you prefer you can use celery)
1 can of cream of chicken soup
Stir into bread good
Add 7-8 cups of chicken broth.
Mix well. Dressing should be slightly thin.
Bake at 400 for 1 hour or until texture is solid.
Giblet (or Chicken) Gravy to go with Cornbread dressing
3 Tablespoons good vegetable oil (Wesson or Crisco)
3 heaping Tablespoons flour (any kind; I use all purpose)
Salt & Pepper to taste (I used at least a teaspoon salt and added a little more after gravy was done); Black pepper ratio is usually half to ¼ (of salt) depending on your taste
3 cups hot chicken broth
1 can cream of chicken
¼ - ½ c finely chopped turkey or chicken bits (If you have cooked giblets – liver, gizzard, neck) you can finely chop this; make sure no neck bones are in the meat if you’re chopping the neck meat.
In microwave safe dish or small pot, heat chicken broth and whisk in cream of chicken (You don’t want this lumpy).
Heat large skillet; add oil; (I add my salt to the oil because that’s how my Grandma Hooper did). When oil is hot, add flour; whisk it in and stir continually until it’s a light golden color; add 2 cups hot liquid (will steam up so don’t get to close to the skillet); using your whisk, keep stirring until your gravy is smooth; when gravy starts to thicken, add another cup of broth. As gravy starts boiling, add chopped meat; let cook a couple minutes; then pour into gravy bowl or dish.
Getting A Head Start | Cornbread Dressing
#cornbread #mealprep #thanksgiving
Poultry Seasoning Videos
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Easy Chicken And Stuffing Casserole Baked With Pepperidge Farm Cornbread Stuffing
Today I made a chicken casserole with Pepperidge Farms Cornbread Stuffing. It was really tasty. I hope you give this recipe a try.
Ingredients
Onion Powder
Garlic Powder
Celery Flakes
White Pepper
1 cup of milk
1/2 cup of Chicken broth
Cream of Mushroom Soup
Pepperidge Farms Cornbread Stuffing