Good Southern Cornbread Stuffing?

[SharonP]

Hi,
Anyone have a good Southern cornbread stuffing recipe? I made one last year, and it was pretty good, but I would like to try another.

Tx!
Sharon

[Mellifluous]

I have a couple, problem is I don't know where I packed my recipe box.:frown:

[moonrize]

Here's the cheater's way. It's sausage/cornbread stuffing and it's GOOD :v:

1 lg. package Pepperidge farms cornbread stuffing mix
1 pound ground pork sausage (I use Jimmy Dean's Sage style)
1 lg. onion, chopped
4 stalks celery, chopped
2 tablespoons butter, melted
1 teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth

Scramble and fry sausage until browned. In another pan, melt butter and sautee celery and onions about 10-15 mins until soft. Pour stuffing mix into large casserole. Pour onions/celery and sausage over it. Pour in chicken broth (use to desired consistency - if you are baking it separate, use it all, if you're stuffing the turkey use about 2/3rds of it). Add poultry seasoning and mix well. Bake at 350 for about 30 mins or stuff into turkey.

If you want to make your own cornbread, I use 3 Boxes of Jiffy Mix cornbread and bake according to directions in a 13x9 pan. After it cools, crumble cornbread on a cookie sheet and put in a warm oven (about 175) for 10-15 mins or until the cornbread is a bit on the dry side. Use in place of the pepperide farm stuffing mix.

[My Pasos]

Heres on I tried:

Southern Cornbread Dressing

3 C. day old cornbread, crumbled
2 C. day old white bread cubes
2 C. hot chicken broth
3/4 C. onion, chopped
1/2 C. celery, chopped
1/2 C. green pepper, chopped
1/2 C. melted butter
3 eggs, well beaten
1/2 tsp poultry seasoning or sage
2 C. hot chicken broth
2 tsp. dried parsley

Soak cornbread and bread in hot broth.

Saute vegetables in butter.

Combine breads, vegetables, eggs , seasonings. Add last 2 cups broth and mix well.

Bake in a shallow, uncovered pan for one hour @ 350.

[Pasomom]

I've got one of the best you'll ever put in your mouth, but it is VERY involved. Not for the weak at heart in the kitchen. If your looking for an easy one, this is not it! ;-) Let me know if you guys want me to post it.

This recipe is my mother-in-laws and she is a terriffic cook.

[SharonP]

I've got one of the best you'll ever put in your mouth, but it is VERY involved. Not for the weak at heart in the kitchen. If your looking for an easy one, this is not it! ;-) Let me know if you guys want me to post it.

This recipe is my mother-in-laws and she is a terriffic cook.
Yes, please, Pasomom! I have two weeks to prepare it!

BTW, Erin, Terri, Kim...have they harvested the bogs down by you guys? I don't see any cranberries in the stores. :confused:

[Pasomom]

OK, Sharon, here it is. I sent this to my girls, as requested, so all the comments in and about, relate to my email to them. This is a wonderful recipe...let me know if you make an attempt at it :D (MOM is my mother-in-law)

OK. Here we go......

First off, you make your own cornbread from scratch. Use Dixie Lilly White Cream Corn meal. If you can't find Dixie Lilly, use what ever brand you can find...Mom always uses Dixie Lilly.

2 to 2 1/2 cups of White Cream Corn meal
3/4 cup of flour
2 TBS Baking Powder
1 teas salt
1 Heaping TBS of sugar.
1 egg
1 to 1 1/2 cups milk ( mixture should be soupy like cake mix. Not too thick, not as thin as pancake)

In a 9 X 13 pan.....add approx 1/4 (two heaping TBS ) of Crisco (solid shortning)Put pan in oven and get grease very hot. Then you add your corn meal mixture, and then bake . 400 degress 20 minutes or until brown...depending on your oven. (Mom thinks getting the pan hot first is pretty important...and that making your own corn bread makes the difference in the dressing. )

OF COURSE, ALL OF THE ABOVE AMOUNTS ARE APPROXIMATE, CAUSE MOM DOESN'T MEASURE ANYTHING!!!!

Now, to the rest of the dressing:

Mom uses only Turkey breast theses days, so she usually cuts off the easy part for frying and puts whats left into a pot with water for boiling. I would say she has a good four to six cups of turkey in her broth...you will need about 6 to 8 cups of broth for the dressing...so make sure you have plenty of Turkey boiling, and make sure you cover them good with water. Mom says she even keeps a couple cans of chicken broth on hand in case she needs extra. It will take a good bit of broth in the dressing.....without enough broth...you won't get it right.!!
Mom said that if you are baking your turkey, then buy some cheap Turkey wings, or theighs to make the broth with. About 6 wings, or 4 theighs. or any combination there off. Season broth.....Salt and Pepper, (and maybe some Dixie Pride)

Now in a seperate frying pan, put about 1/2 stick of butter, and saute the following ingredients until they are glossy (don't need to be done....will finish cooking in dressing.)

Approx:
1 cup Bell Pepper
1 cup Celery
1 cup Onion

NOW Crumble the already cooked and cooled cornbread into your roaster pan. Use 2 to 4 old slices of dry bread of any kind (don't use soft fresh bread) and crumble that in too.
Now add the veggie mixture and the meat that you boiled and removed from the broth. Now pour in the broth.....Not TOO soupy, but not too dry (Personally I would think a little more on the soupy side, and you can leave the top off and cook for a bit if it is too soupy. ) By soupy, I would think you can stir it with a spoon pretty easy, but it won't slosh out of the pan.....get the picture? ) You'll see why on this next part...Oopps...almost forgot...add about 4 to 5 TBS of Poultry Seasoning and mix well into mixture...

OK> Now you need to taste it and see what it needs....add salt and pepper to taste, or more poultry season..etc. (alittle D.P probably would be nice)

NOW Bake COVERED @ 350 degrees. When the dressing starts to boil up around the edges....Approx after 30 minutes....take it out of the oven and STIR the whole pan up......then bake covered for another 30 minutes and pull it out and stir it again! Then bake covered for another 30 minutes, or until it browns.....OR IF IT IS TOO SOUPY>> you can cook that last 30 minutes UNCOVERED! Mom says, you can't really OVER cook it unless you just plain forget it...but it is better to cook it more than less.......you can cook it another 30 minutes if you need to get some of the soupyness gone.

Mom only uses Salt and pepper in her dressing, cause Dad can't have the garlic in D. P. but I would think some D. P would be really good, so I gave you that option in the broth etc.



NOW ------ ARE YOU SURE YOU WANT TO DO THIS? LOL NOT AN EASY JOB.....SAVE THIS EMAIL...I MAY NEVER GET ALL THE LITTLE DETAILS FROM HER AGAIN LIKE THIS.

Sharon....when Mom makes this, she fills up a big roaster pan with it. It makes a good bit! You can also use one of those big aluminum throw away pans, but I would suggest the roaster one with handles...this makes alot and will be heavy. Or you could make it is a couple of medium pans.

[SharonP]

NOW ------ ARE YOU SURE YOU WANT TO DO THIS? LOL NOT AN EASY JOB.....SAVE THIS EMAIL...I MAY NEVER GET ALL THE LITTLE DETAILS FROM HER AGAIN LIKE THIS.

Sharon....when Mom makes this, she fills up a big roaster pan with it. It makes a good bit! You can also use one of those big aluminum throw away pans, but I would suggest the roaster one with handles...this makes alot and will be heavy. Or you could make it is a couple of medium pans.
My mouth is watering just thinking about it. I'm definitely going to give it a shot :v:.

[Pasomom]

I hope it turns out great! If it does, you won't be sorry you tried it. LOL

Let me know how it works out! In our family, It just isn't Thankgiving or Christmas without Moms Dressing.

Enjoy!

[Pasogirlz]

Let me know how it works out! In our family, It just isn't Thankgiving or Christmas without Moms Dressing.


Ya got that right! :v: