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Cornbread dressing #7668817 11/21/19 04:28 PM
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This is my mothers recipe from here recipe box. She passed in 1997 and my wife took over the role of cooking the dressing ever since. My mother had been using this recipe since the 1950`s. Thought I would share. We really like it.


6 Pkgs. cooked cornbread
1 large onion
3 celery stalks
4 raw eggs
4 slices of light bread
1.5 Tbls. black pepper
3/4 Tbls. salt
3/4 tsp. sage

Enough broth to make this runny, not watery. I used 6 cans plus what comes off the turkey. You can add water to the broth off the turkey. Cook onions and celery in butter before adding to dressing. Beat eggs first and add right before you get ready to cook. Cook at 350° till done. About 1 hour

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Re: Cornbread dressing [Re: TPACK] #7668854 11/21/19 04:54 PM
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That's exactly the recipe my mom passed on to my wife before mom passed away. All this time I thought it was a closely guarded family recipe. LOL


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Re: Cornbread dressing [Re: TexasKC] #7668866 11/21/19 05:08 PM
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Originally Posted by TexasKC
That's exactly the recipe my mom passed on to my wife before mom passed away. All this time I thought it was a closely guarded family recipe. LOL


X3. I start saving my cornbread in October. I'll take it out of the freezer and dry it for a couple of days. The dryer the bread tho more stock it will take. I never add salt. The salt comes from the stock which has been enriched with chicken bullion.

I'll make a bet with you guys. I bet your momma didn't skim the fat off the stock, which caused little bubbles on top of the browned dressing.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Cornbread dressing [Re: bill oxner] #7668875 11/21/19 05:16 PM
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Originally Posted by bill oxner
Originally Posted by TexasKC
That's exactly the recipe my mom passed on to my wife before mom passed away. All this time I thought it was a closely guarded family recipe. LOL


X3. I start saving my cornbread in October. I'll take it out of the freezer and dry it for a couple of days. The dryer the bread tho more stock it will take. I never add salt. The salt comes from the stock which has been enriched with chicken bullion.

I'll make a bet with you guys. I bet your momma didn't skim the fat off the stock, which caused little bubbles on top of the browned dressing.


No way she skimmed the fat Bill. The fat is greatness.

Re: Cornbread dressing [Re: TPACK] #7668876 11/21/19 05:16 PM
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up sounds like my mom and grandmother on mom's side ... which was the best I had ever eaten until I started dating my wife back in high school.


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Re: Cornbread dressing [Re: TPACK] #7668901 11/21/19 05:36 PM
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Add oysters and it’s pretty close to my dressing.


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Re: Cornbread dressing [Re: TPACK] #7668921 11/21/19 06:00 PM
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Love me some oyster dressing!


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Re: Cornbread dressing [Re: 68rustbucket] #7668946 11/21/19 06:21 PM
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Originally Posted by 68rustbucket
Love me some oyster dressing!


I lived in New Orleans three years. They had a similar dish called Oysters Mosca.


https://www.emerils.com/121579/oysters-mosca


INGREDIENTS

1 tablespoon vegetable oil
1/4 cup diced onion
1 1/2 tablespoons chopped garlic
1 pint oysters with their liquor
1 cup brown stock
1 tablespoon chopped parsley
Creole spice
1 cup bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped basil
1 tablespoon olive oil
DIRECTIONS

Preheat a broiler. In a saute pan cook onions in vegetable oil, add garlic and toss for 1 minute. Add oyster liquor and stock and bring to a boil. Reduce liquids by half. Reduce heat to simmering, add oysters and parsley, and heat through. Adjust seasonings to taste with Creole spice. Pour into a shallow baking dish. Combine bread crumbs, cheese, basil, 1 teaspoon Creole spice and olive oil; use to top oysters. Broil until top is browned and bubbly, about 8 minutes.


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Re: Cornbread dressing [Re: TPACK] #7669010 11/21/19 07:43 PM
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You are all wrong, eat a little bit of turkey, a little bit of dressing, and save room for a lot of dessert!!!


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Re: Cornbread dressing [Re: dogcatcher] #7669089 11/21/19 09:28 PM
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Originally Posted by dogcatcher
You are all wrong, eat a little bit of turkey, a little bit of dressing, and save room for a lot of dessert!!!



Got that covered with my dump cake and sweet potatoes with maple syrup.

The aroma of the vanilla in the cake mix filled the entire house. Pass the vanilla ice cream please.

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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Cornbread dressing [Re: TPACK] #7671987 11/25/19 06:26 PM
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What do you guys use for gravy? I use some of my stock and pan drippings. I simply make a mix of cold water and flour and stir it in.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Cornbread dressing [Re: TPACK] #7672026 11/25/19 06:59 PM
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Giblet gravy at our house.


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Re: Cornbread dressing [Re: TPACK] #7672035 11/25/19 07:07 PM
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Giblet gravy is what makes it thanksgiving.


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Re: Cornbread dressing [Re: TPACK] #7672079 11/25/19 08:09 PM
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Helped out our local Turkey dinner this weekend. I don't know the recipes but we made 1400 servings worth of cornbread stuffing and gravy. It was fine eating and im looking forward to my next serving of turkey!


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Re: Cornbread dressing [Re: Cast] #7672132 11/25/19 09:12 PM
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Originally Posted by Cast
Giblet gravy is what makes it thanksgiving.



Do you put boiled eggs in there?


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Cornbread dressing [Re: bill oxner] #7672165 11/25/19 09:34 PM
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Originally Posted by bill oxner
Originally Posted by Cast
Giblet gravy is what makes it thanksgiving.



Do you put boiled eggs in there?


We do.


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Re: Cornbread dressing [Re: bill oxner] #7672794 11/26/19 01:49 PM
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Originally Posted by bill oxner
Originally Posted by Cast
Giblet gravy is what makes it thanksgiving.



Do you put boiled eggs in there?


My mother would do the giblet gravy thing with eggs whites in it. She put egg whites in potato salad to. I am not a fan of either. She would also cook a fresh hen and put some of the de-boned meat in the dressing. I do not like anything in the dressing at all.

Re: Cornbread dressing [Re: bill oxner] #7672840 11/26/19 02:36 PM
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Originally Posted by bill oxner
Originally Posted by Cast
Giblet gravy is what makes it thanksgiving.



Do you put boiled eggs in there?


Absolutely. Some wine too.


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Re: Cornbread dressing [Re: TPACK] #7672962 11/26/19 05:06 PM
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When making the dressing, if you will use a couple of “cream of” soups, instead of just broth, it will take it to another level of goodness. I like cream of mushroom and cream of chicken.

Last edited by Sniper.270; 11/26/19 05:07 PM.

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Re: Cornbread dressing [Re: Sniper.270] #7673019 11/26/19 06:00 PM
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Originally Posted by Sniper.270
When making the dressing, if you will use a couple of “cream of” soups, instead of just broth, it will take it to another level of goodness. I like cream of mushroom and cream of chicken.

Try adding Campbells Cream of Celery soup to the dressing.


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Re: Cornbread dressing [Re: TPACK] #7674243 11/27/19 11:26 PM
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We are having our family Thanksgiving tonight and this is gonna taste great. I hope there is some left.

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Re: Cornbread dressing [Re: TPACK] #7674254 11/27/19 11:39 PM
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Looks great.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Cornbread dressing [Re: bill oxner] #7674313 11/28/19 01:01 AM
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Originally Posted by bill oxner

Looks great.

up


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Re: Cornbread dressing [Re: TPACK] #7674561 11/28/19 01:00 PM
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I’m gonna help you guys out...

Make a special batch of cornbread for your dressing. First, make it a double batch and cook it in a deep cast iron skillet. Second, add a bunch of chopped onions and celery to your cornbread mix. This makes a great everyday cornbread for beans and/or soup. And third, if it’s just for your dressing, add some fresh sage to the mix. These extra ingredients infuse the cornbread with great flavor and add moisture to the finished product. Bag it and store it in the fridge until you need it.

Add it to your dressing recipe just as you would old dry cornbread from the freezer. Every year I threaten to add fresh chopped jalapeños to it. Maybe next year...


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Re: Cornbread dressing [Re: Cast] #7674866 11/28/19 06:09 PM
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Originally Posted by Cast
I’m gonna help you guys out...

Make a special batch of cornbread for your dressing. First, make it a double batch and cook it in a deep cast iron skillet. Second, add a bunch of chopped onions and celery to your cornbread mix. This makes a great everyday cornbread for beans and/or soup. And third, if it’s just for your dressing, add some fresh sage to the mix. These extra ingredients infuse the cornbread with great flavor and add moisture to the finished product. Bag it and store it in the fridge until you need it.

Add it to your dressing recipe just as you would old dry cornbread from the freezer. Every year I threaten to add fresh chopped jalapeños to it. Maybe next year...


Doesn’t everyone make dressing like this. Add eggs and some cream of soups and you have greatness. I don’t use jalapeños though.


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