Better Than Aunt Pattis Cornbread Dressing Recipes

Steps:

• Cook cornbread according to package directions. Cook for the minimum time and don't let cornbread brown as much as you normally would. Cut it up into pieces and after cool enough to handle then crumble it up leaving no large chunks and transfer to a very large mixing bowl. (I use the bowl from my Kitchen Aid).
• In a microwaveable bowl (I use my four cup Pyrex measuring cup) put in your onion and celery and 1 cup of water. Microwave for 5-8 minutes until celery and onion are soft depending on how finely you sliced them. (keep the vegetable broth! it adds a of flavor!) Drop in the butter and let melt.
• Combine all ingredients in the mixing bowl and mix well until cornbread has absorbed most of the liquids. It will be a little soupy but don't worry about it. Pour into a sprayed 9x13 casserole dish and bake at 425 for 30 minutes.
• The center might still be a little wiggly but that is ok. It will set up nicely as it cools.
• I cook in glass Pyrex cookware so if you are using a dark metal 9x13 casserole pan the cooking time might need to be less. I really don't know. Sorry.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet.
• Saute vegetables in butter until soft.
• Break up cornbread and the biscuits into a very large mixing bowl. Mix in the sauteed vegetables and seasonings to taste. Add lots of turkey broth until very moist and will hold it's shape when formed. Shape into patties and place on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) until lightly browned.

Steps:

• Preheat oven to 350 degrees F.
• Prepare corn bread mix according to package directions. Let cool and crumble into bite size pieces.
• Add butter to a large skillet over medium heat and saute the celery and onion for a few minutes until soft.
• In a large bowl, combine celery, onion, crumbled corn bread, eggs, chicken stock, sage and salt and pepper.
• Spread mixture in a 9x13 inch baking pan sprayed with nonstick cooking spray.
• Bake for 35-40 minutes, or until cooked through and center is set.

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.

Steps:

• Boil chicken thighs until tender and shred into pieces when cool enough to handle.
• Melt butter and saute chopped onions and chopped celery until softened. Crumble corn bread (sometimes I use cornbread muffins from the bakery section of my local supermarket) and seasoned bread crumbs.
• Add the onions, celery, milk, soup, salt, pepper, and seasonings.
• Add chicken and chicken broth one cup at a time or until mixture has a smooth consistency.
• Beat eggs slightly and add to mixture.
• I usually do a taste test at this point and add more seasonings if needed. Bake in a large greased pan at 375 degrees for 30 to 40 minutes or until top is golden brown.

Steps:

• Heat oil in frying pan, add enough oil to shallowly cover pan.
• Mix all ingredients and drop by one tablespoon to form small patties in hot oil.
• Brown on one side, flip and brown on the other side.
• Continue browning in batches, adding more oil as necessary.
• Serve immediately with butter.
• Can reheat any leftovers in toaster oven.