Cornbread Dressing Recipes ?

That have a sweet kick ? Any ideas?Cornbread Dressing Recipes ?
I've got 4 for your from my cookbooks and recipe files:





~SOUTHERN CORN BREAD DRESSING~


5 c. crumbld corn bread Note: You can use Pepperfidge Farm dry corn bread, but making homemade corn bread and using it is so much better.


4 c. roasted bread pieces Note: Same as above.


1 1/2 c. chicken stock


1 1/2 c. chopped onion


1 1/2 c. chopped celery


1 green pepper, chopped (optional)


10 T. butter, divided


1/2 c. chopped parsley


1/2 t. sage


1/2 t. thyme


Salt %26amp; pepper to taste


2 eggs, beaten


2 hard-boiled eggs, chopped


1 (1 pint) jar raw oysters, simmered until edges curl (optional)


Turkey giblets, cooked and chooped (optional)





Directions:


1. Soak corn bread and bread pieces in chicken stock.


2. Cook onion, celery and green pepper in 2 T. butter until tender.


3. Mix together with the breads, cooked begetables, remaining butter, melted, and rest of ingredients, uing the oysters and giblets, if desired.


4. Use dressing to stuff turkey or shape into patties, place in greased casserole and bake uncovered in preheated 400 degree oven for about an hour or until as done as desired.


Serves 12





~CORN BREAD STUFFING~ (From The OPRYLAND HOTEL, Nashville, Tennessee)


Ingedients:


1/2 c. fresh parsley, chopped


3 1/2 c. corn bread, crumbled


3 eggs


2 1/2 c. dry bread, crumbled


5 c. chicken or turkey broth


1/2 c. melted butter


1 small onion, finely chopped


1/2 c. celery, finely chopped


1/2 t. black pepper


1/2 t. salt


3/4 t. sage


3/4 t. Poultry Seasoning





Directions:


1. Mix breads, add eggs and other ingredients (add more bread if too soft).


2. Place in large pan.


3. Bake in preheated 350-375 degree oven and bake for 25-30 minutes.


4. Serve with turkey gravy or chicken sauce.


5. Cooked chopped chestnuts may be added to the dressing, if desired.





~CORN-BREAD DRESSING~


For a little something different, but delicious!


Ingredients:


1/2 c. onion, chopped fine


1/2 c. green pepper, chopped fine


1/2 c. celery, diced fine


2/3 c. butter


2 quarts corn bread crumbs (and be sure the corn bread is well browned)


6 hard boiled eggs, chopped


1/2 c. chopped pimento


Salt %26amp; pepper


Chicken or turkey stock ( or canned consomme)





Directions:


1. Saute the onions, green peppers, and celery in the butter.


2. Add corn bread, hard boiled eggs and pimento.


3. Season with salt and pepper.


4. Moisten with chicken or turkey stock, or canned consomme.


5. Turn into a shallow well-buttered casserole.


6. Bake in preheated 350 degree oven until brown on the top.





Corn-Bread Dressing and Wild Rice Stuffing make a delightful dressing. (See below)


~WILD RICE STUFFING~


Ingredients:


1 c. wild rice


Giblets (liver, gizzard %26amp; heart)


2 c. hot broth or water


1/2 c. finely chopped onion


1/2 c. butter


2 quarts oven-toasted dry bread crumbs


1 t. salt


1/4 t. ground sage


1/4 t. pepper


2 eggs, beaten





Directions:


1. Cook rice according to directions on package.


2. Chop the giblets fine and cook in water until done.


3. Saute onion in the butter until yellow.


4. Add bread crumbs with the giblet %26amp; broth.


5. Add the seasonings and mix lightly.


6. Cover and let stand until the bread is moist.


7. Add the wild rice and eggs, and mix lightly.


8. Pour into buttered baking dish.


9. Bake in preheated 325 degree oven for 25 minutes.





!!! Good Luck, Happy Cooking and Happy Thanksgiving to You %26amp; Yours !!!Cornbread Dressing Recipes ?
Southern Cornbread Stuffing





* Cornbread, recipe follows





* 7 slices oven-dried white bread


* 1 sleeve saltine crackers


* 8 tablespoons butter


* 2 cups celery, chopped


* 1 large onion, chopped


* 7 cups chicken stock


* 1 teaspoon salt


* Freshly ground black pepper


* 1 teaspoon sage (optional)


* 1 tablespoon poultry seasoning (optional)


* 5 eggs, beaten








Preheat oven to 350 degrees F.





In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.





Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.


Cornbread:





* 1 cup self-rising cornmeal


* 1/2 cup self-rising flour


* 3/4 cup buttermilk


* 2 eggs


* 2 tablespoons vegetable oil





Preheat oven to 350 degrees F.





Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.





To serve, cut into desired squares and serve with butter.





Yield: 6 to 8 servings



1/2 c. chopped green onions


1/4 c. chopped onions


1/4 c. chopped bell pepper


1 can cream of mushroom soup


1 can cream of onion soup


1 (1 lb.) Harold's Dressing Mix


1 (3 oz.) can sliced mushrooms


1 pkg. prepared Jiffy cornbread Mix


Cayenne pepper to taste





Depending on consistency desired, a second cornbread may be needed to obtain a drier mixture.:





Prepare cornbread following directions on box. Heat dressing mix, soups and mushrooms. Add onions, bell pepper and green onions, and cook until onions are tender. Crumble and stir in prepared cornbread. Pour into a greased pan of adequate size and bake at 350 degrees for 30 minutes or until edges are crisp.


The baking step may be eliminated and the dressing may be served directly from the pot.



Look up sweet cornbread recipes on Allrecipes.com. I use this website all the time. It's great because you get to read the reviews BEFORE you use the recipe. That's my favorite thing about this website.
Look into the Food Network line up of Thanksgiving menus. They have some great recipes!