PAULA DEEN CORNBREAD DRESSING RECIPE | MYRECIPES
Provided by rhackworth
Yield 10 servings
Number Of Ingredients 1
Steps:
- Ingredients
- Cornbread, recipe follows
- 7 slices oven-dried white bread
- 1 sleeve saltine crackers
- 8 tablespoons butter
- 2 cups celery, chopped
- 1 large onion, chopped
- 7 cups chicken stock
- 1 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon sage (optional)
- 1 tablespoon poultry seasoning (optional)
- 5 eggs, beaten
- Directions
- Preheat oven to 350 degrees F.
- In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
- Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
- Cornbread:
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
- Preheat oven to 350 degrees F.
- Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
- To serve, cut into desired squares and serve with butter.
- Yield: 6 to 8 servings
TACO SOUP (PAULA DEEN) RECIPE | MYRECIPES
15 mins prep cook time in crock pot...6hr
Provided by TamiDouglass
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours 0 minutes
Yield 12 servings (Serving size: 1 cup)
Number Of Ingredients 16
Steps:
- Brown the ground beef and onions in large skillet: drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the remaining ingredients until corn chips. Cook in slow cooker on low for 6 - 8 hours or simmer over low hear for about 1 hr in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with garnishments if desired.
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