Recipes

[aroc3435]

@sarahpanda  Sometimes these old handed-down recipes and their choice of description are intriguing.  My interpretation would be to take the biscuits and grate using a box grater--you know the one that is four sided and has a handle on top.

I think I would use the side with the largest holes--that would probably give you the right texture. 

Alternatively, you could pulse, on and off, on a low speed, in a blender and see what consistency you get.  I don't thing you want crumbs for this recipe, but instead, chunks.

I have a reproduction of Martha Washington's recipes in book form tucked away somewhere.  It says things like "a tea cup full of . . ."  

I used to have a very old cookbook of English recipes that I've lost.  It said things such as use one "knob of butter"  and I had no idea if they meant size of a doorknob or what.  I was given this book by a dear friend from England and she helped me interpret its language.  This was in the mid 70's--long before the days you could "google" anything for clues.

Hope this helps you with the "grated" biscuits.

[Bluffbaker]

This is the best dressing I've ever eaten!!!!  If you bake the cornbread and biscuits a day or two ahead of time, it's a cinch to put together.

Cornbread Dressing

8 to 12 Servings

1 (6.5 oz.) pkg. yellow cornbread mix

1 (6 oz.) pkg. Mexican cornbread mix

15 biscuits (canned, frozen or homemade)

1 stick butter

3 onions, finely chopped

6 celery stalks, finely chopped

6 eggs, beaten

2 tsp. salt

pepper to taste

2 tsp. poultry seasoning

4 tsp. sage

1 (32 oz.) box chicken broth

1 (14 oz.) can chicken broth

milk

Cook cornbread and biscuits; cool.  Chop into very fine crumbs using a food processor.  Mix to evenly distribute.  Chop onions and celery in a food processor.  Melt butter and cook onions and celery for about 15 minutes until wilted.

Add eggs to the bread crumbs.  Stir in salt, pepper, poultry seasoning and sage.  Stir well; mixture will be very thick.  Stir in cooked vegetables.  Add chicken broth, adding additional broth, if necessary.  Add milk so the mixture is the consistency of thick cake batter. 

Pour mixture into a greased 13 x 9 x 2-inch pan and a greased 9-inch square pan.  Cover each pan with foil and bake at 350° for 45 minutes. Remove foil and bake for 15 minutes to brown the top. 

[alliswell]

---

@Alsace Gal wrote:

Mine is similar to your's, however, at 68 I don't have a recipe, I watched my late mom make it and add my fave ingredients to it.

I use the starter, usually p.ridge farm, make my own cornbread and add (lots), it adds a different texture than just dried croutons. You may also add dried bread.

Jimmy Dean sausage, they have one with sage, lots of sauteed celery, onions. 

LOYTS of turkey broth or vegetable broth or chicken broth.

A must have is cream of mushroom and cream of chicken soup. 

Be careful with the seasoning which come with the starters, it has lots of salt.

If you use J. Dean sausage without sage, you can add the sage to it.

Salt and pepepr.

Mom always added butter when mixing it all together.

Don't forget to precook the sausage and drain the fat from it.

The trick to cornbread dressing is to not be afraid to add what you want and one must taste it as you make it.

For the past 15 years, I've added cranberries to mine. I put a bag of ocean spray in a pan with a bit of water, and cook until they start to burst. Drain it and fold into the dressing as my last ingredient.

My mom was from the south and it's the way her mom made it and I do, as does my sister. It's a request from everyone in the family for T Day and Christmas.

By the way, I make mine weeks in advance, freeze it in an 8 inch foil pan in a ziplock bag. Defrost over night and cook in the  oven at 350, until it bubbles in the center. It will become a bit more firmer as it sits.

 Corn bread dressing gets better as you make it through the years...and through trial and error.

I forgot, mom aways added Italian sausage (mild) to hers and cooked it with the J.Dean sausage.

---

     @Alsace Gal        Yum!  Thank you     

[Renata22]

Mine is very simple. I crumble the cornbread and add some sauteed onions and celery. I season with salt and pepper only, don't like sage. Put in baking pan and add some stock, just until it feels right. Add one beaten egg and bake til top is brown. Simple and delicious like Mom made.

[Flashgordon22]

I only make cornbread for my family. I make my own cornbread 2 days in advance to let it get really dry and I only use buttermilk  Alwyas saute your onion and celery in butter to soften them. I mix my cornbread with Martins Potato bread stuffing cubes. I like to use Jimmy Dean pork sausage which I put in my food processor to chop fine. Sometimes for a different taste I use the turkey meat from my homemade broth and shop that up and add to my stuffing. Very good!! Always add a couple cans of cream of chicken soup and use plenty of poultry seasoning and sage. Whip some eggs and add last. Your dressing should be very loose but don't worry. Bake it at 350 without any foil on top for at least an hour and half. It will be just right.

[D Kay]

Yes, I was wondering too how you grate cornbread and biscuits?

[aroc3435]

@D Kay  By hand using the old style four sided box grater using the side with the largest holes.