CORN BREAD STUFFING RECIPE Video

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Thursday, June 16, 2016

SOUTHERN CORN BREAD STUFFING

SOUTHERN CORN BREAD STUFFING

INGREDIENTS
  • 2 c. crumbled corn bread
  • 1 1/2 c. dry bread crumbs
  • 3 c. stock (preferably pork, ham or chicken)
  • 1/2 c. melted butter
  • 1/3 c. finely diced onion
  • 3 eggs
  • 1/8 tsp. pepper
  • 1/2 tsp. salt
  • 1 tsp. sage
INSTRUCTIONS
Beat eggs slightly. Combine all ingredients and mix well. Pack lightly into prepared bird just before roasting. Makes stuffing for 3 1/2 to 4-pound bird. Enjoy !


Saturday, May 21, 2016

Grandma's Corn Bread Dressing


Grandma's Corn Bread Dressing

Ingredients

  • 1 (16 ounce) package dry corn bread mix 
  • 2 tablespoons butter 
  • 1/2 cup chopped celery 
  • 1 small onion 
  • 2 eggs, beaten 
  • 2 cups chicken stock 
  • 2 tablespoons dried sage salt and pepper to taste


Directions

Prepare the dry corn bread mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes. Enjoy!


Southern Cornbread Stuffing


Southern Cornbread Stuffing

Ingredients

  • 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

Cornbread:

  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil


Directions
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. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread:

  • 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.
  • To serve, cut into desired squares and serve with butter.Enjoy!