CORNBREAD DRESSING WITH GRAVY
A family favorite. My 71-year-old dad's mother made an old-fashioned cornbread dressing without the modern convenience of cream soup mixes and bagged stuffing mix. She taught my mother, who passed this version on to me. I believe people came to my mom's house for Thanksgiving and Christmas for this one dish! Everyone asks for the recipe when I bring it along for a holiday potluck, or they tell me how much it reminds them of the old-fashioned dressing their grandmother made.
Provided by candace
Categories Side Dish
Time 2h45m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking dish or roasting pan. Prepare the cornbread mix according to package directions, bake, and let cool.
- Remove the cooled cornbread from the pan, and crumble it into a large bowl. Mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. Stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. Stir in the eggs, melted butter, and salt and pepper.
- Lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
- To make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. Mix the cornstarch with water to make a paste, and stir into the gravy. Bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. Serve over stuffing casserole.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 36 g, Cholesterol 179.9 mg, Fat 25.5 g, Fiber 1.1 g, Protein 20.4 g, SaturatedFat 10.6 g, Sodium 1449.3 mg, Sugar 6 g
GRANDMA'S CORNBREAD DRESSING
Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.
Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
GRANDMA NITA'S CORNBREAD STUFFING WITH SAUSAGE AND GIBLET GRAVY
This is my grandmother's traditional Thanksgiving dressing (cornbread stuffing with sausage) and gravy. The family story goes that her in-laws came for dinner, and her father in-law pulled her husband away and asked if they were really that bad off, since there was no meat in the dressing, and since that day, there has always been meat in the dressing.
Provided by AdeleProvence
Categories Sauces
Time 3h
Yield 10 serving(s)
Number Of Ingredients 29
Steps:
- Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings.
- Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry.
- While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes.
- When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks.
- In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour.
- In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl.
- Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture.
- Optional: Add an egg to make the stuffing hold together better.
- Add salt, pepper and sage to taste.
- For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil.
- Optional: Add one can of mushrooms.
- Add salt and pepper to taste.
- For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix.
- When the sauce has reached the boil, stir in the starch mixture.
Nutrition Facts : Calories 341.5, Fat 15, SaturatedFat 4.9, Cholesterol 79.8, Sodium 1165, Carbohydrate 37.4, Fiber 3, Sugar 5.1, Protein 14.5
GIBLET GRAVY I
My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.
Provided by Mary48
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
- Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
- Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g
OLD FASHIONED GIBLET STUFFING
If you like an old fashioned stuffing, then this one's for you.
Provided by BURPS
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
- Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 20 g, Cholesterol 117.1 mg, Fat 14.1 g, Fiber 1.2 g, Protein 9.1 g, SaturatedFat 7.9 g, Sodium 478.9 mg, Sugar 2.4 g
GRANDMA'S CORN BREAD DRESSING
My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
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