Thursday, August 26, 2010

Southwest-Style Cornbread Dressing

Southwest-Style Cornbread Dressing
A nice cornbread dressing recipe to try !

Cornbread Dressing Recipe Ingredients:

* 2 pans (8 to 9-inch size) cornbread, homemade or use cornbread mix
* 1 cup chopped celery
* 1 cup chopped green onion
* 1/2 cup chopped green pepper
* 1 clove garlic, finely minced
* 4 ounces butter
* turkey giblets, optional
* 2 slices white bread
* 1 1/2 cups chicken broth
* 3 eggs, slightly beaten
* 6 canned tamales, mashed
* 1/2 teaspoon salt
* dash ground cayenne pepper, or to taste

Cornbread Dressing Recipe Instructions :
Crumble cooled cornbread into a large bowl; set aside. In a large skillet, sauté celery, onion, green pepper and garlic in butter until tender. Stir vegetable mixture into cornbread; set aside.

Put giblets in a saucepan; cover with water. Bring to a boil; reduce heat, cover, and simmer until tender. Chop liver; add to cornbread mixture along with 1/4 cup of the stock. Reserve remaining giblets for gravy. If you don't use giblets, add about 1/4 cup more broth or bouillon to the dressing.

Soak bread in the chicken broth, then stir into cornbread mixture. Add remaining ingredients; mixed thoroughly. Spoon into a greased 2-quart casserole. Bake at 350° for 30 to 35 minutes...and the corn bread dressing recipe Southwest style is ready to serve..enjoy it !
Serves 8.

Oyster Cornbread Dressing

Oyster Cornbread Dressing
A great cornbread dressing recipe...try this one !

* 2 cups chopped onion
* 3 cups chopped celery
* 1 cup butter or margarine
* 1 pint oysters in liquid, drained & chopped (reserve liquid)
* 4 cups herb-seasoned stuffing cubes
* 4 cups cornbread crumbs
* 1 cup pecans, chopped
* 3 teaspoons sage
* 1 1/2 teaspoons thyme
* salt and pepper, to taste
* 3 cans chicken broth or homemade

Saute onion and celery in butter or margarine. Mix all ingredients together well and pour in a buttered baking dish. Cover with foil; bake at 325° for 35 to 45 minutes. Remove foil and brown. The cornbread dressing recipe is ready,...enjoy it !
Southern-cornbread-dressing recipe

Southern Cornbread Dressing

Southern Cornbread Dressing

* 6 cups crumbled cornbread
* 3 cups soft bread crumbs
* 4 ounces butter
* 2 cups onion, chopped
* 2 cups finely chopped celery
* 3 to 4 cups chicken broth
* 2 cups chicken, diced, optional
* 1 heaping tablespoon dried sage, crumbled
* 1 1/2 teaspoons dried leaf thyme, crumbled
* 1 teaspoon dried marjoram, crumbled
* 1/2 teaspoon dried rosemary, chopped
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 eggs, lightly beaten

Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Bake for 20 to 30 minutes.