Best Aunt Dots Cornbread Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRANDMA'S CORN BREAD DRESSING



Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

AUNT DOT'S CORNBREAD DRESSING



Aunt Dot's Cornbread Dressing image

My Aunt Dot's Cornbread Dressing recipe is one of the best I have ever had. Last year at Thanksgiving, my family raved over this recipe and said make it just like this for Christmas! To save time, I assemble this the day before. Just remember, to cover well and take it out of the refrigerator about 30 minutes before cooking.

Provided by ICookUCookWeCook

Categories     < 60 Mins

Time 1h

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 14

4 -6 boneless chicken thighs
4 cups cornbread
2 cups seasoned bread crumbs
2 -3 cups chicken broth
3 eggs
1 (5 ounce) can evaporated milk
1 (8 ounce) can cream of chicken soup
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon sage
1/4 cup butter
2 cups celery
1 cup onion

Steps:

  • Boil chicken thighs until tender and shred into pieces when cool enough to handle.
  • Melt butter and saute chopped onions and chopped celery until softened. Crumble corn bread (sometimes I use cornbread muffins from the bakery section of my local supermarket) and seasoned bread crumbs.
  • Add the onions, celery, milk, soup, salt, pepper, and seasonings.
  • Add chicken and chicken broth one cup at a time or until mixture has a smooth consistency.
  • Beat eggs slightly and add to mixture.
  • I usually do a taste test at this point and add more seasonings if needed. Bake in a large greased pan at 375 degrees for 30 to 40 minutes or until top is golden brown.

Nutrition Facts : Calories 242.8, Fat 13.2, SaturatedFat 5.4, Cholesterol 94.5, Sodium 1085.4, Carbohydrate 18.5, Fiber 1.5, Sugar 2.4, Protein 12.2

BETTER THAN AUNT PATTI'S CORNBREAD DRESSING



Better Than Aunt Patti's Cornbread Dressing image

My Aunt Patti has been the designated cornbread dressing maker in my family for as long as I can remember. I was unable to attend Thanksgiving at her home this year so I set out on a mission to make my own dressing... it is my favorite dish at our holiday meals. I'm very proud of this recipe. It has turned out great. Aunt Patti would be heartbroken, however. So unfortunately, I'm gonna have to keep this a secret from my family. But I am thrilled to share this recipe with you. But please don't tell Aunt Patti.

Provided by Pot Scrubber

Categories     Christmas

Time 1h

Yield 1 9x13 casserole, 10 serving(s)

Number Of Ingredients 8

1/3 cup butter or 1/3 cup margarine
1 cup celery, chopped fine
1/2 cup onion, chopped
6 cups crumbled cornbread (Two packages of Martha White or Gladiola yellow cornbread mix )
2 teaspoons dried sage or 2 teaspoons poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
4 cups chicken broth

Steps:

  • Cook cornbread according to package directions. Cook for the minimum time and don't let cornbread brown as much as you normally would. Cut it up into pieces and after cool enough to handle then crumble it up leaving no large chunks and transfer to a very large mixing bowl. (I use the bowl from my Kitchen Aid).
  • In a microwaveable bowl (I use my four cup Pyrex measuring cup) put in your onion and celery and 1 cup of water. Microwave for 5-8 minutes until celery and onion are soft depending on how finely you sliced them. (keep the vegetable broth! it adds a of flavor!) Drop in the butter and let melt.
  • Combine all ingredients in the mixing bowl and mix well until cornbread has absorbed most of the liquids. It will be a little soupy but don't worry about it. Pour into a sprayed 9x13 casserole dish and bake at 425 for 30 minutes.
  • The center might still be a little wiggly but that is ok. It will set up nicely as it cools.
  • I cook in glass Pyrex cookware so if you are using a dark metal 9x13 casserole pan the cooking time might need to be less. I really don't know. Sorry.

Related Topics