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Cornbread Dressing, Bread Stuffing, and More | |
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Cornbread Dressing 6 cups crumbled cornbread (one recipe for a 9-inch skillet or square pan will be enough) 4 cups crumbled biscuits or toasted dry bread cubes 1/2 cup butter or margarine 1 cup chopped onions 1 cup chopped celery 1/2 cup chopped fresh parsley 2 tsp dried sage leaves 1/2 tsp dried thyme leaves 1/2 tsp pepper 4 cups chicken broth Heat oven to 375 degrees. Grease a 13 x 9-inch baking dish or pan. Melt butter in a large skillet over medium-high heat. Add onions and celery; cook until tender, stirring occasionally. In a large bowl, combine the onion mixture, crumbled cornbread and biscuits (or bread cubes), and all remaining ingredients; mix well. Spoon into greased baking dish. Bake at 375 degrees for 45 to 50 minutes or until golden brown. Serves 12. |
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Shellmont Bed and Breakfast Inn Atlanta, Georgia Specialty Recipe Southern Cornbread Dressing - Ingredients
- 4 cups crumbled cornbread
- 3 or 4 pieces bread or biscuit, crumbled
- 2 cans Swanson chicken broth (13-3/4 ounce)
- 1 large onion, chopped
- 3 ribs celery, chopped
- 3 eggs
- 1 cup butter, melted
In a large bowl, combine the cornbread and chicken broth; allow to soak. Add the onions, celery, and eggs, mixing thoroughly. Add the melted butter. Place the mixture in a 9 x 13-inch baking pan. Bake in a 350-degree oven for 1 hour and 20 minutes. Serves: 8 |
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INGREDIENTS: - 6 cups crumbled cornbread
- 3 cups soft bread crumbs
- 4 ounces butter
- 2 cups onion, chopped
- 2 cups finely chopped celery
- 3 to 4 cups chicken broth
- 2 cups chicken, diced, optional
- 1 heaping tablespoon dried sage, crumbled
- 1 1/2 teaspoons dried leaf thyme, crumbled
- 1 teaspoon dried marjoram, crumbled
- 1/2 teaspoon dried rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs, lightly beaten
PREPARATION: Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Bake for 20 to 30 minutes. More Dressing Recipes
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