CHICKEN AND DRESSING RECIPE WITH CORNBREAD RECIPES

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GRANDMA'S CORNBREAD DRESSING RECIPE: HOW TO MAKE IT



Grandma's Cornbread Dressing Recipe: How to Make It image

Growing up, we didn’t have turkey. We had chicken, chopped and baked in my grandmother’s dressing. Now we leave out the chicken and keep the cornbread dressing. —Suzanne Mohme, Bastrop, Texas

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 25 minutes

Prep Time 40 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 17

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/4 cup canola oil
DRESSING:
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
3 large eggs
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 teaspoons poultry seasoning
1 teaspoon pepper
1/2 teaspoon salt
2 cups chicken broth

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

Nutrition Facts : Calories 236 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 969mg sodium, CarbohydrateContent 25g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

CORNBREAD DRESSING FROM SCRATCH RECIPE | REE DRUMMOND ...



Cornbread Dressing from Scratch Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 10 to 12 servings

Number Of Ingredients 21

1/4 cup plus 2 tablespoons vegetable shortening
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup milk
1 large egg
1 loaf crusty French bread, cut into 1-inch cubes (about 8 cups)
1 stick unsalted butter
4 stalks celery, finely diced (leaves included)
2 carrots, finely diced
1 large onion, diced
4 cups low-sodium chicken broth, plus more if needed
2 teaspoons chopped fresh rosemary
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
1/8 teaspoon turmeric (optional)
Kosher salt
1/4 cup chopped fresh parsley

Steps:

  • The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat. Meanwhile, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate bowl, whisk the buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, stirring until combined. Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly. Pour the batter into the hot skillet, smoothing the surface with a rubber spatula. Bake until golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet, then cut into 1-inch cubes.
  • Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours. Transfer to a large bowl and toss to mix them up a bit.
  • Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go and add salt carefully. If the mixture is not moist enough, add a bit more chicken broth. Stir in the parsley.
  • Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving.

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