Good For You Cornbread Dressing Recipes

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:

• Preheat oven to 350 degrees.
• Combine crumbled cornbread and cubed whole grain bread in a large bowl.
• Cook sausage in heavy skillet until done.
• Drain off fat if necessary.
• Add onions and celery to sausage and cook until onions are tender, about 15 minutes.
• Add sausage mixture to bread, along with chicken broth, seasonings, egg substitute and parsley.
• Stir until well combined.
• The mixture should be the consistency of cornbread batter.
• Turn into a 9" x 13" pan which has been sprayed with nonstick cooking spray.
• Bake for 45 to 50 minutes until firm in the center.

Steps:

• Melt butter in a skillet; add the onions and celery and saute until tender.
• Combine toasted bread and cornbread in a large bowl and mix.
• Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
• Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
• Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.