I am looking for some Corn Bread Dressing recipes?

I have been looking on teh net all morning and finding some good ones. I though I would see if any of you have a good recipes for Cornbread Stuffing.I am looking for some Corn Bread Dressing recipes?
Mrs Tuckers Herb Seasoned Bread Croutons or


The stuffing mix sold in stores one box first or 3 of second


a batch of Quaker Cornbread





3 cups broth drained off turkey


the giblets simmered and shredded or chopped fine


1 stick butter melted


3 eggs hardboiled diced


a celery heart finely minced, including the leaves


2 medium onions finely minced


Sage and salt to taste


6 uncooked eggs





Blend all this together, Now you can stuff it into the nearly cooked turkey and put the rest of it around the turkey and return to oven until thermometer inserted into the dressing in the center of the turkey is 185 F or you can just put it in a 9 x 13 baking dish and bake at 350 F about 30 minutes.I am looking for some Corn Bread Dressing recipes?
Family recipe from my great grandmother. Report Abuse

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 400潞F. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, saut茅 the onion and celery in butter until tender. Do not brown. Combine the saut茅ed 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.
Corn Bread and Oyster Dressing





Ingredients:


2 cups chopped onion


3 cups chopped celery


1 cup butter or margarine


1 pint oysters in liquid, drained %26amp; 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


Preparation:


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掳 for 35 to 45 minutes. Remove foil and brown.





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Corn Bread Turkey Dressing with Eggs





Ingredients:


3 cups bread crumbs (dried or toasted bread)


2 cups cornbread crumbs (about 1/2 pan)


2 to 3 hard-cooked eggs


1 cup chopped celery


4 ounces butter (1 stick)


1 teaspoon baking powder


1 tablespoon rubbed, dried sage leaves


1/2 medium onion, chopped


chicken or turkey broth


Preparation:


Mix all ingredients, adding enough broth to make a moist mixture. Bake in a greased pan, covered, at 350掳 for about 30 minutes. Uncover and bake for 15 minutes longer, or until browned.


Serves 8.





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Crockpot Corn Bread Dressing





Ingredients:


8-inch pan cornbread


8 slices day old bread, toasted and cubed


4 eggs


1 med. onion


1/2 c. chopped celery


1 to 2 tsp. poultry seasoning


1/2 tsp. black pepper


2 cans cream of chicken soup


2 tbsp. butter or margarine


Preparation:


Grease slow cooker. Crumble cornbread into a large mixing bowl. Add all ingredients except the butter. Pour dressing mixture into the slow cooker and dot with butter. Cook on HIGH for 2 hours or on low 3 1/2 to 4 1/2 hours.


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Cornbread and Andouille Dressing





Recipe courtesy Emeril Lagasse, 2001





Show: Emeril LiveEpisode: Emeril's Turkey Treasures





* RECIPE


* COMMENTS %26amp; REVIEWS(50)





rName





*


Cook Time





30 min


*


Level





Intermediate


*


Yield





8 servings





Close


Times:





Prep


20 min


Inactive Prep


--


Cook


30 min


Total:


50 min





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Ingredients





* 2 teaspoons unsalted butter


* 1/2 pound andouille, cut into 1/2-inch pieces


* 1 1/2 cups chopped yellow onions


* 1 cup chopped celery


* 1 cup chopped green bell peppers


* 1 tablespoon minced garlic


* Basic Cornbread, recipe follows


* 3 slices white or whole wheat bread, torn into 1/2-inch pieces


* 1/2 cup chopped green onions


* 1/3 cup chopped fresh parsley


* 2 teaspoons chopped fresh thyme


* 1teaspoon salt


* 1/2 teaspoon freshly ground black pepper


* 1/8 teaspoon cayenne


* 2 large eggs, beaten


* 1 to 2 cups chicken stock, as needed





Directions





Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.





In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.





With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.





Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.


Basic Cornbread:





* 1 tablespoon plus 1/4 cup vegetable oil


* 1 cup yellow cornmeal


* 1 cup all-purpose flour


* 2 teaspoons baking powder


* 1 teaspoon salt


* 1/4 teaspoon cayenne


* 1 cup buttermilk


* 1 egg





Preheat the oven to 400 degrees F.





Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.





Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.





Note: When making the dressing, make cornbread the day before.





Yield: 8 servings



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God bless!
You must try this recipe! Instead of poultry seasoning, I use a few packets of the chicken flavored ramen noodle seasoning, lol! It tastes awesome though.





http://www.foodnetwork.com/recipes/paula鈥?/a>
http://allrecipes.com/recipe/cornbread-s鈥?/a>





http://allrecipes.com/Recipe/Marthas-Cor鈥?/a>