Daddys Cornbread Dressing Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Steps:

• Preheat oven to 400*
• Crumble cornbread in a large mixing bowl. Add celery, onion, and bell pepper. Stir well.
• Add cream of chicken, cream of celery, butter, and 2 cups broth to cornbread mixture; stir until mixed thouroughly.
• Add remaining broth, 1/2 cup at a time, until desired consistancy is reached (as it bakes it will dry out some). Add salt and pepper to taste.
• Pour into deep 9 by 13 in. baking pan. Bake 40 to 45 mins @ 400*.

Steps:

• Preheat oven to 425 degree. Grind cornbread, biscuits, onion and celery. I use a grinder but you can use a food processor if you don't have a grinder.
• Add parsley, sage rosemary and thyme. You can adjust the amounts to suit your taste.
• Start mixing it with your hands.
• Add broth, a little at a time, mixing as you go. Keep adding broth until mixture is moist but still firm and sticky.
• After mixed very well, press into an ungreased, 9x13 inch baking pan.
• Bake at 425 degrees for 30 minutes to 1 hour until a toothpick inserted in the middle comes out clean.
• Let cool slightly before cutting into squares to serve.
• Great covered with gravy.