LAURA BUSH'S CORNBREAD DRESSING
Provided by The New York Times
Categories casseroles, side dish
Time 1h15m
Yield 12 to 14 servings
Number Of Ingredients 15
Steps:
- To make the cornbread, heat oven to 450 degrees. Heat oil in 9-by-13-inch metal baking pan in oven until very hot. Mix cornmeal, flour, baking powder, sugar and salt in bowl. Stir in beaten eggs and milk; then pour hot oil into batter, and mix. Pour into pan, and bake 20 to 25 minutes or until golden.
- To make the dressing, reduce oven temperature to 350. Crumble cornbread. Sauté onion and celery in 12 tablespoons butter and the olive oil until soft. In a bowl, mix with cornbread, sage, salt and pepper, and place in a 9-by-12-inch glass baking dish.
- Melt remaining 4 tablespoons butter, and drizzle over cornbread. Spoon turkey stock over cornbread. (Dish can be prepared a day or two in advance up to this point. Refrigerate, then bring to room temperature before baking.) Cover with foil, and bake 20 minutes; remove foil, and bake another 10 minutes, until brown. If dressing seems too dry, drizzle with more stock and butter.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 549 milligrams, Sugar 6 grams, TransFat 1 gram
LAURA BUSH'S CORN BREAD DRESSING RECIPE
Provided by dgraves
Number Of Ingredients 17
Steps:
- 1. Corn Bread: Heat oven to 450. Pour oil into 13 x 9 x 2 inch metal baking pan. Heat oil in oven until very hot, 5 minutes. 2. In large bowl, mix cornmeal, flour, baking powder, sugar, salt. Stir in eggs, milk. Carefully pour oil into cornmeal mixture; mix. Pour into heated pan. 3.Bake at 450 20 to 25 minutes, until golden. Let stand 10 minutes then crumble. 4. Dressing: Reduce oven to 350. In large skillet, saute onion and celery in 12 tbs. butter and the olive oil until vegetables are softened, about 7 minutes. 5. In bowl, mix onion mixture, sage, salt, pepper, bread. Spoon in 13 x 9 x 2-in. glass baking dish. Melt remaining butter; drizzle over top, with stock. Cover with foil. Bake at 350 for 20 minutes. Remove foil; bake 10 minutes, until browned. 1 1/2 TBS. SAGE AND POULTRY SEASONING + 3/4 TSP. SAGE. 2 1/2 CUBES BUTTER, 2/12 CANS MILK, 1 CAN MUSHROOM AND CREAM OF CHICKEN SOUP.
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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