Good recipe for cornbread dressing?

I am planning my Thanksgiving dinner and I need a recipe for cornbread dressing, any help is greatly appreciated!Good recipe for cornbread dressing?
Southern Cornbread Dressing Recipe #4470


This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.


by JANIC412


Servings unknown Correct this


Time Unknown Correct this


1 yellow onion, chopped


6 green onions, chopped


3 stalks celery, chopped (chop some of the leaves from a couple of stalks) or 8-9 inches cornbread (can use a mix or homemade)


6 pieces white bread, toasted


1 egg, beaten


chicken broth, to moisten (can use canned or homemade)


salt and pepper





Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.


Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.


Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.


Add the egg, salt and pepper, mix well.


Turn the mixture into a baking dish and smooth with a spoon.


Bake at 350: until golden brown on top.


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Recipe Notes %26amp; Rating: 5 stars 4 stars 3 stars 2 stars 1 starGood recipe for cornbread dressing?
I have a recipe that is called: Herb-Scented Roast Turkey with Cornbread Stuffing.I don't know if this will help but i'll give you the recipe anyways.














Herb-Scented Roast Turkey with Cornbread Stuffing


Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn bread stuffing, the fragrant flavor is complete!





Prep Time:45 min


Start to Finish:5 hr 50 min


Makes:16 servings





Stuffing


1/2cup butter or margarine


3medium celery stalks, chopped (1 1/2 cups)


3/4cup chopped onion


9cups 1/2-inch cubes cornbread or soft bread


1 1/2teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled


1 1/2teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves


1teaspoon salt


1/8teaspoon pepper


Turkey


1whole turkey (12 lb), thawed if frozen


1tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled


1tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled


1teaspoon salt


1/4teaspoon pepper


2cloves garlic, finely chopped


1/4cup butter or margarine, melted





1.Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.


2.Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.


3.In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.


4.Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 180°F and juice of turkey is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165°F when done.


5.Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.


6.To serve, garnish turkey with fresh herb sprigs, if desired.











Nutrition Information:


1 Serving: Calories 595 (Calories from Fat 325 ); Total Fat 36 g (Saturated Fat 10 g); Cholesterol 180 mg; Sodium 920 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 48 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 0%; Calcium 12 %; Iron 18 % Exchanges: 1 1/2 Starch; 6 Medium-Fat Meat


*Percent Daily Values are based on a 2,000 calorie diet.








I hope I helped!!!
I package cornbread muffin mix, prepared as indicated on package. I package pepperidge farms stuffing mix, I can chicken broth. Two eggs, boiled and diced. Celery, sliced and chopped as desired. Mix together, with the crumbled cornbread, and spread in large pan, cook until dry on top.


The best though is to add to all of this: cooked chicken, you could use rotissorie or boil chicken parts like legs and thighs. My mother would pressure cook her chicken, then pull from the bone and mix in with the stuffing mix. Was the main dish most times, and always the first thing to go at church dinners her dressing was famous in the area.
~*~Here are some of our favorites! Enjoy!





SPICY CORNBREAD DRESSING





3 boxes Jiffy Cornbread Mix


1 T. sage


3 cans chicken broth


1 bell pepper, chopped


1 onion, chopped


4 stalks celery, chopped


2 green onions, chopped


1 T. garlic powder


1 T. Lawry’s Seasoned Salt





Preheat oven to 350ºF. Mix %26amp; bake Jiffy Cornbread Mix according to directions. Cool, then crumble cornbread, %26amp; mix together with the rest of the ingredients. Put into 9x13” pan, %26amp; bake for 30 to 45 minutes. Serve hot.





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CRACKER BARREL STORE CORNBREAD DRESSING





2/3 c. onion, chopped


2 c. celery, chopped


2 qt. (8 c.) day-old cornbread, grated


1 qt. (4 c.) day-old biscuits, grated


1/4 c. dried parsley flakes


2 tsp. poultry seasoning


2 tsp. ground sage


1 tsp. coarse ground pepper


1 stick butter, melted


1 qt., plus 1 (14oz.) can chicken broth





Preheat oven to 400F. Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage %26amp; pepper in a large mixing bowl. Add melted butter %26amp; blend well. Add chicken broth to dry ingredients %26amp; mix well. The dressing should have a wet, but not soupy consistency, like a quick bread batter. Divide mixture evenly into two 8” pans sprayed with nonstick spray. Bake uncovered for 1 hour, or until lightly brown on the top. Makes 16 servings.





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KRAFT’S STOVE-TOP STUFFING MIX - CLONE


This recipe is comparable to a 6 oz. box of chicken-flavored Stove-Top Stuffing Mix. Make as much as you want prior to the holiday crunch, %26amp; put it in zip-loc bags in freezer until you're ready to use it. When it's time to cook, it's just a matter of adding some water %26amp; butter, %26amp; in 10 easy minutes the stuff is all ready to go up a turkey's backside.  ....or in a pan.





1/3 c. minced fresh celery


4 or 5 slices white bread


3 or 4 slices whole-wheat bread


3 chicken bouillon cubes, crushed


2 tsp. chopped dried onions


1 1/2 tsp. dried parsley


1/8 tsp. sugar


1/8 tsp. onion powder





Arrange the celery pieces on a plate %26amp; set the plate in a warm place (a sunny window is best) for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 tsp. of dried celery for every 1/3 c. of freshly minced. Prepare bread crumbs by stacking the bread slices on top of each other %26amp; squishing them down flat with the palms of your hands. This will create denser bread crumbs that will not become soggy %26amp; pasty when cooking. Use a sharp knife to dice the bread into little pieces. You should have about 2 1/2 c. of white bread %26amp; 1 1/2 c. of wheat for a total of around 4 c. of bread. Preheat oven to 250°F. Spread the breadcrumbs on a cookie sheet. Bake for 30 to 40 minutes or until bread is completely dry. You should now have around 2 2/3 c. of dry bread crumbs. To make the vegetable/seasoning mix, combine the dried celery with chicken bouillon powder, onions, parsley, sugar, and onion powder in a small bowl. You now have a stuffing kit that can be sealed up %26amp; stored in a dry place until you are ready to use it.





To make the stuffing, mix the vegetable/seasoning mix with 1 2/3 c. water in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat to low, cover, %26amp; simmer for 10 minutes. Stir in the breadcrumbs, cover, %26amp; remove from heat. Let stuffing stand 5 to 7 minutes. Fluff it with a fork before serving. Makes 6 servings
Some good old fashioned homemade turkey gravy really hits the spot with homemade cornbread, especially on thanksgiving.
dressing?