Need a Cornbread dressing recipe with dressing meat....

My mom has made the Jiffy stuffing off of the box with jimmy dean breakfast sausage since I was a kid. It's still on my family's table 30 years later.







"JIFFY" Cornbread Stuffing
(9 - 12 Servings)
1 pkg. "JIFFY" Corn Muffin Mix
3 eggs
1/3 cup milk
5 strips bacon
8 oz. breakfast sausage
1/4 cup margarine or butter
3/4 cup celery, chopped
3/4 cup onion, chopped
2 cups fresh mushrooms, chopped
1 can (14.5 oz.) chicken broth
1-1/2 tsp. sage
1 tsp. garlic powder
1 tsp. thyme
1 tsp. pepper
Preheat oven to 400°F. Grease an 8” square pan.

Combine muffin mix, 1 egg and milk. Bake as directed on package. Reduce heat to 350°F. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry. Cook bacon; let cool. Brown sausage. In separate pan, melt margarine or butter. Add celery, onions and mushrooms; sauté. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme and pepper. Blend well. Stir in bacon, sausage and vegetable mixture. Fold in cornbread. Spread in a greased 8” square pan and cover with foil. Bake 25 - 30 minutes. Remove foil covering and bake an additional 10 minutes.

Variation: For a dryer stuffing use only 1 cup of chicken broth.

john besh has a nice recipe that is easily found via google

Nm

We make this every TG and Christmas. This makes a large serving so adjust your ingredient portions as necessary. You can add some minced browned chicken into the slop before it does into the oven.

Ingredients

3 boxes Jiffy cornbread mix
1 sleeve of Keebler Club crackers
2 med. onions
1.5 cups celery
1 dozen eggs
2 tablespoons sage
1 tablespoon salt
8 slices of white bread (you will need to toast it)
2 cartons of chicken broth
1 1/3 cups of vitamin D milk
1 stick of salted butter


Directions

Make the cornbread. Not going to post instructions here, the box has them if you aren't familiar with doing it. NOTE: use 2/3 cup of milk for each box rather then the 1/3 it says to use. Your cornbread mixture should look a little runnier than usual before going into the oven.





Put the dry stuff (toast, club crackers) into a food processor first, followed by the wet (onions celery) and mince as shown.














Your cornbread should almost be done, while it finishes continue the prep by whisking the eggs with the sage, salt and pepper.





When cornbread is done, pinch off pieces into a big bowl to help with mixing. You are going to mix it all up, so don't worry about this transfer being overly complex. Since canned chicken broth does not have can chicken fat in it, you will need to melt a stick of butter. Add in the egg mixture, onions, celery, club crackers, toast and melted butter. Begin to add the chicken broth.

NOTE: DO NOT ADD ALL THE BROTH AT ONCE, ADD IT SLOWLY AS YOU MIX ALL INGREDIENTS TOGETHER. The final mixture should very very mushy, so mushy that it literally slides out of the bowl into a baking dish.




Once in the pan ready for the oven, you should not have to spend much time forming the shape, so hopefully you've put enough broth into the mixture that you don't have to. Once all is settled in, put a few splashes of the broth on top (see below) and throw into over @ 350 degrees for 1 hour. Enjoy!

Lastly, this reheats very well so you can make a large amount and enjoy it later.




When it comes out, it should have small remnants of the broth on the top...it will absorb very soon. The inside will be very moist as well.

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We are trying our hand at a crawfish cornbread recipe this year. The recipe calls to make the cornbread from scratch in a castiron skillet. After reading all of the Jiffy talk in this thread it has me thinking that homemade cornbread might not be worth the haste. Thoughts on this?

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Crawfish cornbread is tasty but I wouldn't use it within a dressing recipe. Jiffy works awesome with dressing since there are so many other ingredients but if you plan to have the crawfish cornbread by itself, I would cook it by itself.

We like homemade.

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I use dressing mix to make my cornbread dressing, which is basically "boudin meat" & contains a lot liver,

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Any dressing I ever make, especially cornbread, is always a mixture of dressing mix w/liver, 1 lb beef, 1 lb pork (or hot pork breakfast sausage).

No offense taken. I just like the hint of sweetness when using s liver based mix. Like I said, if I were using milder meat-chicken, breakfast sausage, or beef &/or pork; I'd go with a homemade cornbread.

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3 boxes Jiffy cornbread mix

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This makes a large serving

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A serving? Just how fat are you?

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How much haste is in a few cups of cornmeal, some buttermilk, baking powder, an egg or two and a bunch of bacon fat?

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My wife has been all-in on making this 100% from scratch. I just wanted to ask others if the difference is notable. The cornbread will be made from scratch, you can rest easy tonight.