Alis Loose No Eggs Cornbread Dressing Recipes

Steps:

• Make cornbread as you normally would, making sure to leave out any sugar.
• Once cornbread is done crumble cornbread into a large mixing bowl.
• Add Broth sparingly. (You want the cornbread to be very moist but not runny.).
• Add onion and poultry seasoning.
• Stir until all ingredients are mixed well.
• Place mixture into a pot and heat over medium-low heat until all dressing is heated through.
• Once heated through, serve and enjoy!

Steps:

• Preheat oven to 375 degrees.
• Grease an 8" or 9" square pan.
• Combine the dry ingredients--cornmeal, flour, sugar, baking powder, baking soda, and salt.
• Stir in the wet ingredients--milk, oil, vinegar, and corn syrup.
• Pour batter into pan.
• Bake for 20 minutes or until the sides begin to pull away from the edge of the pan and wooden toothpick inserted in center comes out clean.

Steps:

• 1. Preheat oven to 325 degrees. Prepare cornbread and biscuits. Let cool. Crumble the cornbread into a large bowl. Pinch apart 6-8 biscuits and add to cornbread.
• 2. In a skillet, place small amount of olive oil or butter and saute onion and celery. Cool slightly and add to cornbread/biscuit mixture.
• 3. Add seasonings to mixture. Mix well. Begin adding chicken broth and continue until the consistency is very moist and spreadable.
• 4. Grease a 9 X 13 baking dish. Spread the cornbread mixture into the pan. Bake at 325 for 1 hour or until middle is firm and set. If edges begin to get too brown, place foil around the edge of pan until dressing is done.

Steps:

• Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C).
• In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
• In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
• Bake in the preheated oven for 30 to 45 minutes.

Steps:

• Prepare the dry corn bread mix according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
• In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
• Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.