Cornbread Stuffing Southern Style Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place crumbled cornbread into a large bowl.
• Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
• Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
• Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
• Pour the vegetable mixture over cornbread mixture.
• Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
• Add beaten eggs and mix well.
• Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
• Bake in preheated oven for 20 minutes, or until golden brown.
• Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
• Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.

Steps:

• Directions for cornbread:.
• Preheat oven to 350.
• Combine all ingredients and mix well.
• Pour batter into a greased shallow baking dish.
• Bake for approximately 20 to 25 minutes.
• Remove from oven and let cool.
• Directions for Dressing:.
• Preheat oven to 350.
• Melt the butter in a large skillet over medium heat.
• Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
• Pour the vegetable mixture over cornbread mixture.
• Add half the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add more stock to reach the consistencytency you want.
• Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .