Thursday, January 7, 2010

I need a recipe for cornbread dressing?

QUICK CORNBREAD DRESSING





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.I need a recipe for cornbread dressing?
Boil the turkey neck, liver and gizzard with chunks of onion, celery, salt, pepper and garlic powder.


While the meat is boiling, bake a pan of cornbread.


While the cornbread is baking, chop a medium onion, 3 stalks of celery, 1/2 large green bell pepper and 3 green onions.


After the cornbread is cooled, crumble into a large baking pan and add chopped vegetables, then set aside.


After the meat has become tender, remove from liquid and let cool long enough to chop, then add meat to cornbread and vegetables. Fold all together then pour turkey broth over cornbread mixture a little at the time until moist. Season with more salt, pepper and garlic powder to taste. Chop 3 boiled eggs and add to mixture. Bake in a 350'F oven for 1 hour.


I can't stand the taste of poultry seasoning or sage so I don't use it. For the broth you should end up with about 4 cups of broth, adding all of it to the cornbread. If you don't have enough broth you can use drippings from the turkey or bouillon cubes to make extra broth.I need a recipe for cornbread dressing?
Add lots of rum.
I would go to epicurious.com and type in ';cornbread dressing'; in the search bar. I downloaded a really good recipe for last year's Thanksgiving and I'm going to make it again this year. The recipe calls for using cornbread and pork sausage.





Happy cooking!
The Dressing:





1 9x13-inch pan of cornbread, crumbled


10 white or whole wheat bread heels (left out overnight)


poultry seasoning (see below)


rubbed sage (see below)


1/2 teaspoon freshly ground black pepper


3 large stalks celery, chopped


1 large onion, chopped (2-1/2 to 3 cups)


1 large green pepper, chopped


3/4 cup butter (1-1/2 sticks)


4 cups chicken stock


1 cup turkey pan drippings (from cooked turkey -- you are cooking a turkey, aren't you?)


3 large eggs, slightly beaten


Preheat oven to 375掳F.


Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while it's cooking). You will have approximately 12 cups of crumbs, perhaps a little more.





In a large skillet, saut茅 the celery, onion and green pepper in butter over medium heat until onion is transparent. Combine the saut茅ed vegetables with the bread crumbs and mix well. Note: The dressing up to this point can be prepared an hour or so in advance.





When you are ready to bake the dressing, add the beaten eggs, chicken stock and turkey pan drippings, and stir. (You may need a little more chicken stock -- better if it's too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add 2 teaspoons poultry seasoning, 1/2 teaspoon rubbed sage, black pepper, and mix thoroughly.





After baking for 15 minutes or so, stir dressing down from the sides of the pan so that it cooks uniformly (my mother's term was ';rake through it';). Check the seasonings; that is, taste it. If you don't taste enough sage for your liking, add 1/4 teaspoon or so with a little chicken stock, stir it in, and taste again. Careful, a little sage goes a long way.





Total cooking time should be about 30 minutes.
I don't really have a recipe per say but, this is what I do when I make it.





Saute some onions, celery, and bell pepper in oil and butter. Add a fresh pan of crumbled cornbread. Mix well. Add poultry seasoning and a little extra sage to your taste. Slowly add either chicken or beef stock/broth until desired consistency is reached. Pour into a buttered baking dish and bake in oven at 350 for about 20-30 minutes or until top is a nice golden brown crunch.





For a slightly different twist, add a package of dried bread dressing/stuffing mix and it's seasoning packet.

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