Does anyone have a good recipe for cornbread dressing? Not stuffing.?

MY dressing





2 pkgs. cornbread mix prepared according to directions


6-8 pieces stale bread or dried in low heat oven. Crumble.


1 large onion chopped


3 large chopped stalks celery or more if you like


5 or 6 boiled eggs chopped


cooked turkey liver/gizzards chopped (optional and whatever is inside your turkey) Boil them in a pan on the stove. However, I leave them out. Family doesn't like them.


Chicken broth. Have plenty on hand maybe 4-6 cans. More to be on the safe side.


Salt and pepper to taste


Dry sage to taste. At least a tablespoon. I like a little more.





Make cornbread 2 to 3 days ahead of time and crumble to allow to dry. Add remaining ingredients to the cornbread in a large bowl. Add enough chicken broth for breads to absorb and then add more until it has a layer floating on the dressing. This will make it nice and moist. Bake at 350 degrees for an hour. If it's too dry, just pour a little broth over it and you're done. But by no means make it soupy. It needs to be firm but moist. These are the basic ingredients. You can adjust amounts for your taste.





That's the way my mother and grandmothers prepared it here in West Texas.Does anyone have a good recipe for cornbread dressing? Not stuffing.?
Cornbread-Chorizo Dressing:





NOTES: For the cornbread, up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Mexican markets. Very soft, bright-red chorizo in plastic casings won't work in this dish. You can assemble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.





8 ounces Mexican-style firm, fresh chorizo sausage (see notes), casings removed


1/2 cup (1/4 lb.) butter


1 red onion (8 oz.), peeled and chopped


1/2 cup each chopped celery and carrot


6 cloves garlic, peeled and minced


1 tablespoon chopped fresh cilantro


1 teaspoon each chopped fresh thyme, oregano, and sage leaves


1/2 cup fat-skimmed chicken broth


12 cups 3/4-inch cubes cornbread (see notes)


Salt and fresh-ground pepper





1. In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain.





2. Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat.





3. In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional chicken broth. Spoon into a 9- by 13-inch baking dish.





4. Cover and bake in a 450掳 oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes longer. Serve hot.





Yield: MAKES: 8 to 10 servingsDoes anyone have a good recipe for cornbread dressing? Not stuffing.?
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.


Cornbread, from recipe above


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. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.