Cornbread dressing recipe?

Will do, thanks!

I use Martha white white corn bread mix. It’s the old Ballard receipt.

Makes one 9*13 pan

2 packs Martha white white cornbread mix and 1 pack sweet corn muffin mix.

Make each cornbread pack seperate as directed.

Boil 6 bone in thighs with onion celery garlic and 1 carrot for hour and half. Seperate stock from chicken and vegetables.

You can just use carton chicken stock if you don’t want to make from scratch. It takes a about 32 ozs.

Chopped
1 large onion
1 bel pepper
2 stalks celery
3 cloves garlic
1 stick butter

Melt butter in saucepan and add vegetables for 5 minutes.

Crumble cornbread in bowl and add vegetable mixture. Start adding stock until moist. Season with salt and pepper with a .5 teaspoon of cayenne. Add about .5 teaspoon of tyme. I don’t put sage in mine but you can add what you want.

Back in greased pan at 375 for 45-50 minutes.

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Homemade biscuits?

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I use frozen Pillsbury or Mary B's. I'm not a baker

But you CANNOT use flaky layer biscuits. Has to be Homestyle.

I use Corn Kits, and make 2 batches in a 9" cake pan. I would not use a sweet mix like Jiffy

Last year I followed Brenda Gantt's recipe and I only made a few changes

Instead of turkey broth, I made a rich hen broth the day before. A really good broth is important. It can make or break cornbread dressing imo.

Also recommend making the cornbread the day before.

Gantt uses 3 cans of cream of chicken soup, and I wanted to do something from scratch, so I found a cream of chicken soup recipe online and subbed that.

It's a simple dressing (bread, onion, celery cream/butter, broth, flour and seasoning) with no meats or seafood which is what I prefer.

I think it is perfect but, like gumbo, everyone has their opinion on what cornbread dressing should be. I don't mind when people make it with meat or seafood, but it just isn't what I grew up on.

Giblet gravy adds the meat, eggs etc to suit my taste.

And I've discovered that making a simple crawfish gravy with cream is mind blowingly good on cornbread dressing.

Recipe

One skillet of egg bread (White Lilly self rising white corn bread but with 4 or 5 eggs instead of one)

Chopped onion and celery (maybe two cups each). Her recipe says 2 onions and a bunch of celery, so use that as a guide.

10 slices of stale white bread (I used French bread)

Flour, salt, pepper and poultry seasoning.

Crumble skillet corn bread into fine pieces.

In a small pot, simmer chopped veggies in JUST ENOUGH water to cover. Add one stick of butter and simmer till tender.

Make cream of chicken soup. Or use 3 cans instead like she does. When she uses the cans, it's just the content of the cans, not the extra water it takes to make the soup.

Soup: make a roux with 3 tablespoons of butter and 2 tablespoons of flour. Stir a few minutes until sandy colored. Add 2 more tablespoons of flour and stir for a minute. Slowly add 1 cup of heavy cream and 3 cups of broth. Simmer and stir for 15 minutes until it thickens. Season with salt, pepper and poultry seasoning or other seasonings you prefer.

Add soup to onion/celery mixture and stir. Take off heat.

In a big bowl, top the cornbread that has been crumbled with small pieces of the white bread.

Pour the onion/celery/soup mix over the white bread which is on top of the crumbled cornbread. Let sit for several minutes. Then mix it all together.

Add more broth to the mix - about 3 cups should do it - but go by consistency. You want it to be a little soupy. My mom always said you add more broth than you think is needed. Better to add more and let it evaporate out, concentrating flavors, than to start out without enough and have it end up dry.

Pour into casserole dish and bake at 350 until it browns on top but isn't dry. Should be springy to the touch. Last batch I made took almost two hours to bake. Be patient and make sure it has plenty of broth before you start.

As you go along, taste what you're adding for salt. My broth is slightly salted as is the soup mix so it ends up being all that is needed. The last broth addition is the easiest way to adjust seasoning if it's needed.

Tried and true...
-2 boxes jiffy CB mix, cook day before leave on counter
- 8 slices white bread toasted in oven
- 1 sleave ritz crackers
- 1 lb sage pork/breakfast sausage
- 1 lb andouille cut into 1/4" half moons
- 1 stick butter
- 2 cups diced onions
- 1 3/4 cup diced celery
- 1/2 bunch green onions
- 3 cloves cloves/couple tbl spoons
- 1/2 cup diced fresh parsley
- 2 tbl spoons poultry seasoning
- 3 eggs
- chicken/turkey stock about 4 or 5 cups
- salt and pepper

in large skillet brown slightly the andouille, remove, cook crumbled breakfast sausage, remove. In same skillet melt butter, sauté onions and celery until soft (5-8 minutes) add garlic, green onion parsely, for 2 more minutes. set aside.

In a big bowl add the crumbled cornbread, cubed white bread, crumbled ritz crackers, add sausages, veg mix, eggs. poultry season and 3 cups of the stock. Mix all together. Dressing should be pretty moist, add more stock as needed.

Bake in casserole dish at 375 for 45-60 minutes until heated thru and brown top.

I like a chunky cornbread dressing so I cube the cornbread and then bake the pieces in the oven to almost make cornbread croutons. Mix that with the browned smoked sausage, herbs, broth and sautéed veg.

also…NFW on cream of chicken soup. That’s just nasty

I think my family is truly different. We hate too much sage in dressing. It's just disgusting when it's overpowering. We may put a teaspoon for an entire pan. Some poultry seasoning already has it in it. Most southerners put tablespoons of the stuff in their dressing. Their dressing looks green because there is so much sage in it. This year I decided to get fresh sage and let it infuse the browned butter and then discard it. Just a very subtle flavor.