Cornbread dressing

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

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.

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.

Add oysters and it’s pretty close to my dressing.

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.

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.

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.

Giblet gravy at our house.

Giblet gravy is what makes it thanksgiving.

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!

Do you put boiled eggs in there?

We do.

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.

Absolutely. Some wine too.

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.

We are having our family Thanksgiving tonight and this is gonna taste great. I hope there is some left.

Looks great.

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.

Actually I see what you mean. It didn’t translate well. I meant to add the celery and onion to the batter and cook it in the cornbread.

Here's mine. I started saving my cornbread in September. I took it our yesterday to let it dry. It took a lot of stock

It looks good Bill. Hope you enjoyed it.