Recipes

[violann]

One of my little Pilgrims is a cornbread fan, and I usually make a pretty simple sage/onion dressing for the turkey.

Anything special I should be doing with a dressing based mostly on cornbread?

[Hoovermom]

Hoovermom

Respected Contributor

Posts: 2,601

Registered: ‎03-19-2010

Re: WHAT ARE YOU COOKING/EATING ON THANKSGIVING?

Friday

@dimin:  I know what you mean about cornbread dressing.   For years I would try to get my mom to give me her recipe, but being the great cook she was there was none, just a pinch of this, LOL, you get the point.  Anyway, I finally found this recipe from Cracker Barrel that was very good.  

Ingredients:

• 2/3 C. onion, chopped
• 2 C. celery, chopped
• 2 quarts cornbread, grated
• 1 quarts biscuits, grated
• 1/4 C. parsley flakes
• 2 tsp. poultry seasoning
• 2 tsp. ground sage
• 1 tsp. ground black pepper
• 4 oz. margarine
• 1 quart canned chicken broth
• 14 oz. canned chicken broth

Directions

1. Preheat oven to 400 degrees.

1. Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a bowl.

1. Add melted margarine. Stir until blended.

1. Add chicken broth to dry ingredients and mix well.

1. Divide mixture evenly into two 8 x 8 inch pans sprayed with non-stick spray.

1. Bake uncovered for 1 hour until lightly brown on the top.

[Hoovermom]

@dimin:  I know what you mean about cornbread dressing.   For years I would try to get my mom to give me her recipe, but being the great cook she was there was none, just a pinch of this, LOL, you get the point.  Anyway, I finally found this recipe from Cracker Barrel that was very good.  

Ingredients:

• 2/3 C. onion, chopped
• 2 C. celery, chopped
• 2 quarts cornbread, grated
• 1 quarts biscuits, grated
• 1/4 C. parsley flakes
• 2 tsp. poultry seasoning
• 2 tsp. ground sage
• 1 tsp. ground black pepper
• 4 oz. margarine
• 1 quart canned chicken broth
• 14 oz. canned chicken broth

Directions

1. Preheat oven to 400 degrees.

1. Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a bowl.

1. Add melted margarine. Stir until blended.

1. Add chicken broth to dry ingredients and mix well.

1. Divide mixture evenly into two 8 x 8 inch pans sprayed with non-stick spray.

1. Bake uncovered for 1 hour until lightly brown on the top.

[Imaoldhippie]

If your pilgrims have not had cornbread stuffing before I suggest you make a small amount and make your regular dressing too.

I like cornbread and I like stuffing, but I do not like cornbread stuffing.

Just a little hint.  Have a great Thanksgiving with your family.

[sarahpanda]

Following this thread !   I was hoping someone would talk about dressing/stuffing because I have one relative that requests it - and that is all he wants !  Please friends - share your favorite recipes and I will be forever '''THANKFUL''' !!

[beckyb1012]

Mine is my Grandmother's Cornbread dressing and she had no recipe.  We all at one time or another had to sit down with her on a holiday to watch and take notes. I did back in the late 80's.  Took me a few tries and tweaking but boy the raves when my family exclaimed I finally had it right.  The best thing I can advise is to not be stingy with your chicken broth.  My first attempt was so dry the dressing actually came out of the oven with a crack down the middle.  We never put sage in our dressing.  Not a fan.

[aggravated]

Peppridge Farm makes a starter for cornbread dressing.  Recipe and add-on lists for ingrediets is on the back of the package.  I use their herb recipe starter every year and have for years.  You might try that!  No cornbread baking involved.  I use broth instead of water too!

[RedTop]

This recipe varies so much depending on our locations across the US.  

I am in WV, and dressing in my family is more along the lines of @Hoovermom’s posted recipe.   Using just cornbread results in a “grainy” textured dressing, which is usually poured into a pan to bake.   I use leftover biscuits and hamburger and hotdog buns in combination with cornbread to make a more substantial dressing that is easier to pat out into patties and bake.  

[deepwaterdotter]

I like to make my own cornbread, cut it into 1-inch cubes, and let stale overnight before preparing dressing:

Cornbread:

2 2/3 cups milk

1/2 cup vegetable oil

4 eggs

2 cups cornmeal

2 cups flour

4 tsp baking powder

1 tsp salt

Dressing:

1 1/2 lbs bulk pork sausage

2 chopped onions

3 chopped celery ribs

6 tbsp butter

4 tsp minced garlic

1 tsp dried sage

1 tsp dried thyme

3 1/2 cups chicken broth

1 cup half and half

4 eggs

1/4 tsp salt

Whisk milk, oil, and eggs in bowl.  Mix cornmeal, flour, baking powder, and salt in large bowl.  Whisk in milk mixture until smooth.  Bake in greased and floured 13x9" baking pan at 375 degrees for 30 minutes.  Cool in pan for 2 hours before cubing.  Sit uncovered overnight to stale.

Cook sausage in large skillet over medium-high heat for 5 minutes.  Drain sausage on paper towel and pour off all but 2 tbsp fat.  Cook onions, celery, and 2 tbsp butter in fat for 5 minutes.  Stir in garlic, sage, and thyme for 30 seconds.  Stir in broth, take off heat, and cool for 5 minutes.

Whisk half and half, eggs, and salt in big bowl.  Slowly whisk in broth mixture.  Fold in cornbread and sausage and let sit for 20 minutes, tossing occasionally to soak.

Pour into greased 13x9-inch baking pan.  Melt 4 tbsp butter and drizzle over top of dressing.  Bake for 35 minutes at 375 degrees.  Let cool 15 minutes before serving.   

[Alsace Gal]

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.

[sarahpanda]

PLEASE TELL ME WHAT A ''GRATED BISCUIT' IS !!!!!