Best Julies Cornbread Dressing Or Stuffing Recipes
RICH CORNBREAD DRESSING
This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.
Provided by Julia Moskin
Categories casseroles, stuffing and dressing, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
- Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 14 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 17 grams, Sodium 858 milligrams, Sugar 4 grams, TransFat 1 gram
JULIE'S CORNBREAD
Make and share this Julie's Cornbread recipe from Food.com.
Provided by puppitypup
Categories Quick Breads
Time 25m
Yield 1 9x9 pan, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Grease 8x8 or 9x9 pyrex pan with bacon grease.
- Mix dry ingredients. Cut in shortening.
- Stir milk and egg into mixture just enough so that the ingredients are barely incorporated. Don't overmix.
- Pour into greased 8x8 or 9x9 pyrex pan and bake at 375 degrees for 17-20 minutes or until nicely browned.
Nutrition Facts : Calories 206.1, Fat 10.6, SaturatedFat 2.1, Cholesterol 27.8, Sodium 300.1, Carbohydrate 24.1, Fiber 1.2, Sugar 3, Protein 4
JULIE'S CORNBREAD DRESSING OR STUFFING
This is an old family recipe that I have altered just a little with some advice from Paula Deen. You can use my cornbread recipe recipe #200737 or make your own, but make sure it's not sweet cornbread. And if you use store-bought broth, you might need to eliminate the salt from the dressing. (Mom always cooked the giblets and turkey neck in the turkey broth on the stove, then discarded the giblets and chopped up the neck to include in the dressing, but you don't have too :) )
Provided by puppitypup
Categories For Large Groups
Time 4h
Yield 1 large pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- DAY BEFORE OR EARLY IN THE DAY.
- Make cornbread.
- Pinch up other bread into 1/2" pieces and toast in oven until dry but not brown or hard. I use a large cookie sheet at 200 degrees for 1 hours.
- Dice celery and onion and keep refrigerated.
- 2 1/2 HOURS BEFORE SERVING.
- Crumble cornbread by hand into the bowl with the bread.
- Add the eggs, sage, salt and pepper.
- Add 2 cups of turkey broth.
- Add the cream.
- Add additional chicken broth, until you reach the right consistency. Be careful not to add too much as the dressing will not set. (You want enough liquid so that the bread will soak it up and still be just slightly soupy.).
- Preheat oven to 350 degrees. (If using the same oven as the turkey, plan to cook longer to accommodate the lower oven temperature.).
- If not using a disposable pan, spray pan with Pam AND line it with heavy duty aluminum foil or regular aluminum foil, doubled. Spray the foil as well.
- 1 1/4 HOUR BEFORE SERVING.
- Place dressing in the oven.
- Check on it starting at 45 minutes. Depending on the size of your pan (the depth of the dressing), it will take anywhere from 45 minutes up to 1 1/4 hour to get done.
- Serve and enjoy!
Nutrition Facts : Calories 137.2, Fat 5.7, SaturatedFat 2.6, Cholesterol 89.2, Sodium 378.4, Carbohydrate 16.2, Fiber 0.9, Sugar 1.8, Protein 5.1
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