Best Mamas Cornbread Dressing Recipes

MAMA'S CORNBREAD DRESSING - COWBOY KENT ROLLINS

Steps:

• Preheat the oven to 350 degrees F. Butter a 14-inch dutch oven or 9 x 13-inch casserole dish.
• In a medium saucepan, add the turkey and chicken. Cover with water and bring to a boil over medium-high heat for about 15 minutes or until fork tender. Set aside to cool then shred the chicken and chop the turkey.
• In a large cast iron skillet, melt the butter over medium heat then stir in the onion and celery. Cook for about 5 minutes or until tender, stirring occasionally.
• In a large mixing bowl, mix together the onion, celery, stuffing mix, crumbled cornbread, chicken broth, sage and poultry seasoning. Stir in the turkey and chicken. Let it set a couple minutes to absorb the liquid. If there is excess liquid pooling along the edges add up to 1/2 cup more crumbled cornbread.
• Spoon the dressing mixture in the Dutch oven or casserole dish. Cover and place in the icebox overnight or until ready to cook. Take the dish out of the icebox about 30 minutes before baking.
• Evenly spread the cream of chicken soup over the top. Bake for 45 to 50 minutes or until the top is golden brown and the mixture sets up and is sponge-like. Let rest 10 minutes before serving.

MOMMA'S CORNBREAD DRESSING

Steps:

• Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
• Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
• Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

MAMA'S SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Combine cornbread and stale bread cubes in a large bowl. Set aside.
• Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
• Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
• Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

ARTICHOKE WITH MAMA'S CORNBREAD DRESSING

Steps:

• Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
• Preheat oven to 350 degrees.
• Take each artichoke, making certain they are well-drained, and carefully pull the leaves back slightly in order to stuff. Place the stuffing inside the core, and add a bit between the leaves. Place in a lightly oiled baking pan and bake for 15-20 minutes, until stuffing is nicely browned.

MAMA'S SOUTHERN STYLE CORNBREAD DRESSING

Steps:

• Prepare cornbread as package directs. I use a Mexican Cornbread mix. Don't use one that contains sugar.
• When your cornbread has cooled, break it and the toast into a large bowl.
• Sauté onions, celery, and green bell pepper, optional red bell pepper, and garlic in butter until onions are transparent.
• Add the shredded chicken and the sautéed veggies into the cornbread mixture. Use your hands to really mix it up.
• Add poultry seasoning and cayenne pepper, mixing well.
• Add in the broth a little at a time. Add in just enough to make it thick and somewhat soupy. Mix, well.
• Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them here.
• When you are content with the taste, stir in the eggs.
• Pour into a buttered 9 X 13 casserole dish.
• Bake for 45 minutes or until set.