Cornbread Stuffing

[DiazDude]

Just in time for Thanksgiving!!

Country Corn Bread Dressing



1 cup chopped celery
1 cup chopped onion
1/4 cup (1/2 stick) butter or stick margarine, melted
1 pan yellow corn bread, cooled, crumbled (about 6 cups)
1 can (13-3/4 to 14-1/4 ounce) chicken broth
1 egg, beaten
2 to 3 teaspoons poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 350°F.
In medium fry pan, sauté celery and onion in melted butter until tender, about 5 minutes.
In large bowl, combine celery mixture with corn bread, broth, egg, poultry seasoning, salt and pepper. Toss lightly until bread is completely moistened.
Place in well-greased or sprayed 1-1/2 quart casserole or 8-inch square baking dish. Cover.
Bake 30 minutes. Remove cover and continue baking 15 to 20 minutes longer or until internal temperature reaches 160°F.
:crazyguyOh baby..it's good!!

[scottlr]

My mom made the best cornbread dressing. And it's one of the only things she made I never got her recipe for. Nobody makes cornbread dressing in Iowa, can you believe that? With all of this corn? I had never had any other kind of dressing until I came up here.

[DiazDude]

My mom made the best cornbread dressing. And it's one of the only things she made I never got her recipe for. Nobody makes cornbread dressing in Iowa, can you believe that? With all of this corn? I had never had any other kind of dressing until I came up here.

For me there is no other stuffing. I make it for our family gathering every year. The key is the cornbread is made with YELLOW CORN MEAL. My cousin makes her kind of stuffing (not sure what it's called) and lots of it is leftover...mine is mostly gone at the end of dinner.

I had Thanksgiving dinner with the family of a girl I was dating and her mother made "Pumpernickel Stuffing"...:barf

[Lawn Jockey]

DD........that's my favorite part of the Thanksgiving meal.

I've tried variations of the basic recipe, adding small amounts of boiled chicken livers (chopped), and baked oysters (chopped). I also use quite a bit of rubbed sage in ours.

It's ALL good!!

Thanks for reminding me..........now I'm hungry.

[Zelmo]

Just in time for Thanksgiving!!

Country Corn Bread Dressing



1 cup chopped celery
1 cup chopped onion
1/4 cup (1/2 stick) butter or stick margarine, melted
1 pan yellow corn bread, cooled, crumbled (about 6 cups)
1 can (13-3/4 to 14-1/4 ounce) chicken broth
1 egg, beaten
2 to 3 teaspoons poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 350°F.
In medium fry pan, sauté celery and onion in melted butter until tender, about 5 minutes.
In large bowl, combine celery mixture with corn bread, broth, egg, poultry seasoning, salt and pepper. Toss lightly until bread is completely moistened.
Place in well-greased or sprayed 1-1/2 quart casserole or 8-inch square baking dish. Cover.
Bake 30 minutes. Remove cover and continue baking 15 to 20 minutes longer or until internal temperature reaches 160°F.
:crazyguyOh baby..it's good!!


Aren't you forgetting something????????????????

[scottlr]

For me there is no other stuffing. I make it for our family gathering every year. The key is the cornbread is made with YELLOW CORN MEAL. My cousin makes her kind of stuffing (not sure what it's called) and lots of it is leftover...mine is mostly gone at the end of dinner.

I had Thanksgiving dinner with the family of a girl I was dating and her mother made "Pumpernickel Stuffing"...:barf

I agree! The last time I recall seeing her making it was maybe when I was about 17 or so (1972). I recall she made homemade cornbread from scratch, always yellow cornmeal in our house. She's braise al of the giblets pack that came with the turkey, and maybe some more she bought loose (she made a HUGE batch each year). I recall green onions in the giblets mixture, and probably just salt and pepper. She'd chop up the giblets real small, and pull the meat off the neck and chop that, too. All of this was added to the cornbread. But I am not sure what else she used. If I tried, I could probably come up with a reasonable facsimile of it, though. If I knew where my stepsister was, she has the cookbook my mom had, with lots of handwritten recipes like that. It was all savory (nothing sweet, like apples or anything like that), and with her gravy, it was totally heaven to eat! We always had a lot of turkey leftovers, but had to just eat sandwiches because the dressing would be gone. Every now and then, there might be enough left over for one more meal for the immediate family the next day. She never stuffed the bird. But the bird was always sitting on top on one huge batch, and a second batch was made for backup. Mmmmmm!

[cvansickle]

I grew up with bread stuffing, and occasionally corn bread stuffing...


But my wife and her family (Boston natives) introduced me to MEAT stuffing. There is no going back!

[DiazDude]

Aren't you forgetting something????????????????

Well I already have this covered...
http://i34.photobucket.com/albums/d136/diazdude/DSC06344.jpg

[Zelmo]

Bacon!!

(can't stand the stuff myself, but it seems to be derigeur around here for everything from desert to breakfast cereal...)

[DiazDude]

Bacon!!

(can't stand the stuff myself, but it seems to be derigeur around here for everything from desert to breakfast cereal...)

Well when I make the cornbread itself I do use bacon grease to coat the iron skillet..that should count!!

I spent a good portion of yesterday making CB stuffing for 30 people.
2 pans of it...
http://i34.photobucket.com/albums/d136/diazdude/deer037.jpg

[Doodad]

That is our recipe as well.

[thewhit]

Cornbread stuffing sounds great and right up my alley. I told my wife yesterday she needed to get away from the packaged Pepperidge Farm bagged stuffing.

[Zelmo]

Cornbread stuffing sounds great and right up my alley. I told my wife yesterday she needed to get away from the packaged Pepperidge Farm bagged stuffing.

Sleeping alone tonight, are you?

[DiazDude]

Sleeping alone tonight, are you?

Or at least..:hide

[whoofnagle]

Doing a cornbread stuffing as well:

-Onions
- Green Onions
- Jalapeno
- Chorizo
- Celery

Can't wait

[It's Time!]

Just in time for Thanksgiving!!

Country Corn Bread Dressing



1 cup chopped celery
1 cup chopped onion
1/4 cup (1/2 stick) butter or stick margarine, melted
1 pan yellow corn bread, cooled, crumbled (about 6 cups)
1 can (13-3/4 to 14-1/4 ounce) chicken broth
1 egg, beaten
2 to 3 teaspoons poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 350°F.
In medium fry pan, sauté celery and onion in melted butter until tender, about 5 minutes.
In large bowl, combine celery mixture with corn bread, broth, egg, poultry seasoning, salt and pepper. Toss lightly until bread is completely moistened.
Place in well-greased or sprayed 1-1/2 quart casserole or 8-inch square baking dish. Cover.
Bake 30 minutes. Remove cover and continue baking 15 to 20 minutes longer or until internal temperature reaches 160°F.
:crazyguyOh baby..it's good!!

Good cornbread stuffin' recipe.

I add chestnuts that have been roasted over an open fire or an oven works.

http://estrip.org/elmwood/users/jim/images/1105/chestnuts-80perc1155.jpg



And, I don't mean water chestnuts.

http://www.mobot.org/education/tropicalfeast/images/jwaterchestnut.jpg

[DiazDude]

Just took it out of the oven...perfect!!

Happy Thanksging everybody!!

[Mike9]

Same to you Bro -

Mine is a mix of cornbread and sourdough bread. I saute onion, celery, garlic, pork sausage, livers & hearts, thyme, savory, sage, salt & pepper. Mix that with the breads and moisten with home make stock till it's the right consistency. I like mine on the moist side for sandwiches over the weekend.