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.
How To make CORNbrEAD STUFFING, 1986's Videos
Cornbread From Scratch For Your Dressing
This is the cornbread recipe you want for the best cornbread dressing from scratch.
Ingredients
1 Cup Flour
1 Cup Yellow Cornmeal
2 Tsp Baking Powder
1/4 Tsp Salt
Whip dry ingredients together
3 eggs
1 1/4 cup of milk
4 tbsp melted butter
Bake 400° for 20-25 minutes
RECIPE: Cornbread dressing from Adam's Soul to Go
This recipe for Cornbread Dressing with crab meat comes to us courtesy of Adam's Soul to Go, an eatery located at POTLUCK in Roseville.
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Cajun Stuffing with Sun-Maid Raisin Bread
Kick the same-old Thanksgiving stuffing up a notch with this hot and spicy version made with Sun-Maid Cinnamon Raisin Bread. Sweet raisins contrast with the spicy andouille sausage and savory vegetables and sage. If you don’t like it hot and spicy, feel free to use kielbasa or any other regular sausage.
Full recipe here:
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
How To Make Coconut Cornbread Detailed Recipe | Hawt Chef | Morris Time Cooking
#CornBread #RecipeVideo #HawtChef
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Mom's Holiday Dressing (My favorite holiday food!)
My favorite holiday dish isn’t the turkey, the roast beef, or even the mac and cheese… it’s Mom’s dressing.
It has many monikers: stuffing, chicken and dressing, cornbread dressing, but whatever you call it, it’s Forking Good!
Mom is sharing the recipe today to this rich, bready, meaty and moist casserole pan full of deliciousness that’s perfect for any holiday table.
INGREDIENTS
2 12 oz. bags Cornbread Stuffing
1 12 oz. bag Herb Seasoned Stuffing
2 32 oz. cartons chicken broth
2 10.5 oz cans Cream of Chicken Soup
1 22.6 oz. can Cream of Mushroom Soup
1 tbsp. Better Than Bouillon concentrate
1 tsp each: garlic, black pepper, onion powder; 1/2 tsp. salt
1 stick butter
6 cooked chicken thighs, shredded
PREPARATION
Add broth to large pan, along with soups and seasonings. Bring to boil.
Reduce heat to simmer, add in chicken ^ bags of stuffing mix.
Add in the stick of butter.
If needed, add more water to fully hydrate the stuffing.
Cut heat & stir until you have a thick slurry.
Scoop into baking dish.
Cover & bake for one hour.
Uncover & bake until dark brown (20-30 min).