Best Kendas Cornbread And Biscuits Thanksgiving Dressing Recipes

Cornbread and Biscuit Dressing - Martha Stewart image

Provided by Pixies Kitchen

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

8 cups cornbread, dried and crumbled (recipe follows)
8 cups biscuits, dried and crumbled (recipe follows)
2 cups coarsely chopped pecans, toasted
1/2 cup finely chopped fresh sage
1/2 cup unsalted butter, plus
2 tablespoons melted unsalted butter (plus more for baking sheets)
1 large onion, coarsely chopped (about 2 1/4 cups)
5 celery ribs, finely chopped (about 1 3/4 cup)
4 fresh serrano chilies, minced (about 1/4 cup)
6 cups chicken stock (homemade or low sodium)
2 cups whole milk
2 large eggs, lightly beaten
1 tablespoon coarse salt
1 1/2 teaspoons coarse salt
1 teaspoon fresh ground pepper

Steps:

Preheat oven to 350. Butter 2 rimmed baking skeets. Toss cornbread, biscuits, pecans, and sage in large bowl.
Melt 1 stick of butter in skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture and stir in stock, milk, eggs, salt, and pepper. (Mixture will be liquidy).
Divide among prepared baking sheets, and bake fro 45 minutes. Brush the dressing with melted butter, and bake until crusty, about 15 minutes more. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.

Nutrition Facts : Calories 303.1, Fat 26.5, SaturatedFat 8.7, Cholesterol 68.3, Sodium 1087, Carbohydrate 11.5, Fiber 2.8, Sugar 5.8, Protein 7.6

Kenda's Cornbread and Biscuits Thanksgiving Dressing image

Provided by Kendas Kitchen

Categories Christmas

Time 1h30m

Yield 18-24 serving(s)

Number Of Ingredients 14

10 ounces refrigerated biscuits, baked according to package directions
8 1/2 ounces cornbread mix, baked according to package directions
1 egg, for cornbread mix
1/3 cup milk, for cornbread mix
1/2 cup butter
1 onion, minced in food processor
3 stalks celery, chopped fine in food processor
1 teaspoon salt
12 breakfast sausage links, raw-slit casings and remove meat
1 egg
2 tablespoons poultry seasoning
1/4 cup dried parsley flakes
12 ounces herb-seasoned stuffing cubes
4 -6 cups chicken broth

Steps:

Bake cornbread and biscuits the day before. Cool and cut both into large chunks. Let this sit out overnight to dry (or put in oven to dry).
The next day, melt butter in a pan over medium heat. Add onions, celery, and salt. Saute stirring occasionally for about 10 minutes until soft.
In the meantime, in a very large bowl, scramble eggs; add sausage and poultry seasoning and parsley-mix well.
Add cubed stuffing and mix well. Lightly toss with cubed biscuits and cornbread.
Add broth and mix again. Avoid over mixing, but incorporate most of broth for a heavier dressing, less for a slightly fluffier dressing.
Place in a large baking dish and bake uncovered for 1 hour at 350. The top should be light brown. Alternatively, portion into a muffin tin lined with cupcake liners.
Due to raw eggs and pork, do not stuff a turkey with this recipe.

Nutrition Facts : Calories 255.5, Fat 10.8, SaturatedFat 4.8, Cholesterol 35.5, Sodium 903.5, Carbohydrate 32.8, Fiber 2, Sugar 6.2, Protein 6.4