Homemade Non Stick Pan 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:

• In a large skillet, melt butter. Add the celery, mushrooms and onion; saute until tender. Stir in the seasonings. Place bread cubes in a large bowl. Stir in vegetable mixture. Add broth; toss to coat., Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through.

Steps:

• 1. Mix well on HIGH with a mixer for 10 minutes. Spread in pan with a pastry brush.
• 2. Store in an airtight container either in or out of the fridge.

Steps:

• First, prepare your cornbread which is the base of this dish:.
• Heat oven to 450°F; grease 9-inch cast iron skillet or 9-inch square pan.
• Put it in the oven to heat. In a large bowl, combine all ingredients and mix well. Pour the batter into greased pan, scraping sides and bottom of bowl. Bake for 20 to 25 minutes or until the top is golden brown.
• Set prepared cornbread aside to cool. When cool, remove from pan and in a large 4 quart mixing bowl, cube into 1 inch cubes or you can just crumble it with your hand (which is what Nana would do).
• Carefully de-bone the chicken and shred/chunk. You want to end up with at least 3 cups of chicken. More is fine too.
• Finely chop celery and small chunk the onion. In a heavy bottom skillet, combine drippings or cooking fat and 4 TB of stock . Add onions and saute on medium heat, stirring and scraping bottom of pan often until onions are beginning to become clear but not yet limp (about 3-4 minutes). Add more broth at any time you feel you need it- to prevent burning. Add celery and cook about 3 minutes longer until celery is crisp tender and onion is clear and limp and perhaps beginning to caramelize. Remove from heat, stir in all seasonings and set mixture aside for now.
• Grease (or spray with nonstick) your disposable pans. You can use glass and line with foil too. Set aside.
• Combine the cubed or crumbled cornbread and cut/shredded chicken in the same big 4 qt or larger bowl. Add reserved celery and onion mixture.
• In a small bowl, beat the 6 eggs until frothy. Then, add to cornbread, shredded chicken,and cooked celery mixture. Stir minimally. Add 6-8 cups of chicken stock 1 cup at a time until the texture is still bready yet pourable. Take your time because the cornbread will absorb liquid over the course of a few minutes. If you overdo the liquid, add some of your torn whole wheat bread. Nana says: "You want it more moist than dry, ok?" Don't mix until you've let it sit for a few minutes.
• Preheat oven to 400°F.
• After allowing the cornbread to set for 2 minutes, mix to combine, but don't over-handle.
• Pour (if you can't pour you need more liquid)into your greased and disposable or foil lined glass dishes and bake for 45 minutes or until set and browned on top. If edges are done to a couple of inches in, then the center is probably done enough too.

Steps:

• Cut day old sweet bread into small pieces and place in large bowl. Add the sage, poultry seasoning, salt and pepper. Toss and allow bread to sit until dry.
• In a large skillet, melt butter and add celery, onion and water. Stir until heated but not boiling.
• Combine the cranberries, sunflower seeds and vegetable mixture to bowl of dried bread; stir well.
• Use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.